Battered Fish, Prawns and Vegetables recipe
information
This is a recipe for tempura, one of the few dishes that was brought to Japan from the West. The idea came from Spanish and Portuguese missionaries who settled in southern Japan in the late sixteenth century.
ingredients
1 sheet nori
8 large raw prawn tails
175 g (6 oz) whiting or monkfish fillet, cut into fingers
1 small aubergine
4 spring onions, trimmed
6 fresh shiitake mushrooms
vegetable oil, for deep-frying
flour, for dusting
fine salt
75 ml (5 tbsp) soy or tamari sauce, to serve
8 large raw prawn tails
175 g (6 oz) whiting or monkfish fillet, cut into fingers
1 small aubergine
4 spring onions, trimmed
6 fresh shiitake mushrooms
vegetable oil, for deep-frying
flour, for dusting
fine salt
75 ml (5 tbsp) soy or tamari sauce, to serve
For the batter
2 egg yolks
300 ml (1/2 pint) 1/4 cups iced water
225 g (8 oz) 2 cups flour
2.5 ml (1/2 tsp) salt
300 ml (1/2 pint) 1/4 cups iced water
225 g (8 oz) 2 cups flour
2.5 ml (1/2 tsp) salt
method
1. Cut the nori into strips 1 cm (1/2 in) wide and 5 cm (2 in) long. Moisten one end of each strip with water and wrap it round the tail end of each prawn. Skewer the prawns along their length to straighten them. Skewer the fingers of white fish and set aside.
2. Slice the aubergine into neat sections, sprinkle with salt and arrange in layers on a plate. Press lightly with your hand to expel the bitter juices, then leave for 20 - 30 minutes. Rinse thoroughly under cold water, dry vell and place on bamboo skewers. Skewer the spring onions and shiitake mushrooms.
3. Make the batter just before using. Beat together the egg yolks and half the iced water. Sift in the flour and salt and stir lightly with chopsticks without mixing to a dry paste. Add the remaining water and stir to make a smooth batter. Avoid over-mixing.
4. Heat the oil to 180°C (350°F) in a wok fitted with a wire draining rack. Dust the vegetables and fish in flour, not more than three at a time. Dip them into the batter to coat, then fry for 1 - 2 minutes, until crisp and golden. Drain well, sprinkle with salt and drain on kitchen paper. Serve with soy or tamari sauce for dipping.
2. Slice the aubergine into neat sections, sprinkle with salt and arrange in layers on a plate. Press lightly with your hand to expel the bitter juices, then leave for 20 - 30 minutes. Rinse thoroughly under cold water, dry vell and place on bamboo skewers. Skewer the spring onions and shiitake mushrooms.
3. Make the batter just before using. Beat together the egg yolks and half the iced water. Sift in the flour and salt and stir lightly with chopsticks without mixing to a dry paste. Add the remaining water and stir to make a smooth batter. Avoid over-mixing.
4. Heat the oil to 180°C (350°F) in a wok fitted with a wire draining rack. Dust the vegetables and fish in flour, not more than three at a time. Dip them into the batter to coat, then fry for 1 - 2 minutes, until crisp and golden. Drain well, sprinkle with salt and drain on kitchen paper. Serve with soy or tamari sauce for dipping.
serving amount
serves 4 - 6
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
