Tempura is best eaten immediately after cooking.
- 8 king size uncooked raw prawns
- 1 carrot
- 1 green pepper cored and deseeded
- 4 oz mushrooms
- 1/2 aubergine
- 1 onion
- 4 oz French beans
- 1 sheet sushi nori
- 1 egg yolk
- 6 1/2 oz plain flour
- good pinch bicarbonate of soda
- vegetable oil
- 4 floz sesame seed oil for deep frying
- 3 floz sake
- 2 tsp sugar
- 5 tbsps soy sauce
- 2 tsp peeled and grated horseradish
- 2 tsp peeled and grated fresh root ginger.
- Wash and peel prawns without removing tails. Cut carrot into thin slices and cut into shapes with small pastry cutters.
- Cut green pepper into bite sized pieces and cut mushrooms into quarters. Slice aubergine in half lengthways and cut into 1 inch (2.5 cm) pieces. Then make five or six deep slits in skin.
- Peel onion and cut into wedges. Trim beans, cut in half and wrap sets of three in narrow 2 inch (5 cm) strips of nori.
- Mix 15 fl oz (450 ml) iced water with egg yolk. Add sifted flour and bicarbonate of soda, mixing roughly.
- Heat oil in deep fat pan or wok to 180°C (350°F) or until a drop of batter sizzles on contact.
- Dip prawns and vegetable pieces into batter and place in oil, not cooking more than 10 or 12 pieces .in the pan at one time.
- Cook for 2 to 3 minutes each side until golden. Drain on kitchen paper. Keep warm in oven until all items are cooked — but eat as soon as possible.
- In Japan, everyone would have a little bowl of sauce to eat with the tempura.
- Mix all ingredients together in a small saucepan, heat gently and serve hot.
Calories: 551 kcal
Carbohydrates: 52 g
Protein: 11 g
Saturated Fat: 5 g
Cholesterol: 52 mg
Sodium: 1290 mg
Potassium: 547 mg
Fiber: 6 g
Sugar: 9 g
Vitamin A: 2965 IU
Vitamin C: 33 mg
Calcium: 52 mg
Iron: 4 mg