I love Tempura, who don’t?!
I used to steal some vegetable tempura while my mother was frying tempura.
I still could have whole meal even after I ate some tempura…
190ml flour, or We buy tempura flour from Japanese shops
(you could keep flour in the fridge to cool it)
180ml cold water, or cold Japanese beer – Asahi Beer, or Kirin Beer, or cold sparkling water
1 egg york
some normal flour for dusting
500ml Vegetable oil
10 x prawn stretch like you are massaging prawn like the image on this blog, prawn needs 3 little cut inner side of prawn
1 x small sweet potato
1 x small courgette
5 x asparagus
You mix egg york with little beer.
And add all the flour to the mixing bowl and add beer.
Please do not mix too well.
It has to be mixed lightly leaving a few lumps
Slice vegetables, and flour the vegetables and prawn before
you dip in the tempura batter.
Ideal temperature to deep fry Vegetable Tempura is 170C, and 180C for fish.
You fry vegetable Tempura first, and then fish tempura.
Tip: To know how the oil is ready to fry, you drop tiny batter in the oil, and it comes right up.
Enjoy your Tempura.
My sushi students made these
Soft Shell crab maki sushi rolls,
They were so delicious!
I made this tempura, and it was tasty!
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