Mixed tempura
Prep time: 10 (minutes)
Cook time: 10 (minutes)
Total time: 20 (minutes)
Serves: 2
- 5 raw king prawns
- 2 avocado halves, sliced
- 1 red pepper, sliced
- Half a cucumber, seeds removed & thickly sliced
- Vegetable oil, for frying
- 100g cornflour
- 1/2 egg
- 50ml ice-cold water
- Coriander, to serve
- 50ml soy sauce
- 1 tsp sugar
- 10ml mirin
- For the tempura batter, with a fork, mix the flour, egg and water together to form a thick (and lumpy) batter
- Heat the vegetable oil to medium-high.
- Whilst the oil heats, add the soy sauce, mirin and sugar to a pan and gently heat, whisking the ingredients together and remove from heat when sugar has dissolved.
- Dip the prawns, cucumber, red pepper and avocado slices into the batter and fry a few at a time, until puffy and crispy. The prawns will take a little longer as they are raw.
- When cooked, drain on kitchen paper for a minute.
- Pour the sauce into a dipping dish and arrange mixed tempura.
- Serve with a sprinkling of fresh coriander on top.
- Play around with other vegetables, such as courgette, aubergine or sweet potato, giving different textures to the dish.
- Fancy something sweet and unusual? Try adding some granulated sugar to the batter mix and fry some tempura banana, apple or pineapple. Serve with a sprinkling of icing sugar and your favourite fruit puree (or chocolate!) as a dip.
Contains shellfish