Fish Tempura

Fish Tempura

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This is a traditional Japanese dish, which can be served as an unusual starter.
Servings: 4
Calories: 368


  • 12 uncooked large prawns
  • 2 whitefish fillets skinned and cut into 5 x 2 cm (2 x 3/4-inch) strips Small whole fish, e.g. smelt or whitebait
  • 2 squid cleaned and cut into strips 2.5 x 7.5 cm (1 x 3 inches long)
  • 2 tbsps plain flour for dusting
  • 1 egg yolk
  • 8 floz iced water
  • 4 oz plain flour
  • Oil for frying
  • 3 floz soy sauce
  • Juice and finely grated rind of 2 limes
  • 2 floz dry sherry


  • Shell the prawns, leaving the tails intact. Wash the fish and the squid and pat dry. Dust them all with the 2 tbsps flour.
  • Make a batter by beating together the egg yolk and water. Sieve in the 120 g (4 oz) plain flour and mix in well with a table knife.
  • Dip each piece of fish into the batter, shaking off any excess.
  • In a wok or deep-fat fryer, heat the oil to 180°C (350°F). Lower in the fish pieces a few at a time and cook for 2-3 minutes. Lift them out carefully and drain on paper towels, keeping warm until required.
  • Mix together the soy sauce, lime juice, rind and sherry and serve as a dip with the cooked fish.
  • If the batter seems to drain off too quickly, leave each batch of fish in the bowl of batter, until you are ready to lower them into the hot oil.
Calories: 368 kcal
Carbohydrates: 31 g
Protein: 47 g
Fat: 5g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 304 mg
Sodium: 2241 mg
Potassium: 579 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 384 IU
Vitamin C: 10 mg
Calcium: 129 mg
Iron: 3 mg
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