Recipe Ingredients
Tempura Batter
1 cup plain flour
2 tablespoons corn flour
1 egg
1 cup cold water
Couple of ice cubes
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Tempura Pieces
1 zucchini, sliced on the diagonal, 0.5cm wide
1/2 sweet potato, sliced 0.5cm wide
1 bunch asparagus spears (about 8) or 16 green beans
300g raw prawns, peeled with tail left on
1 large white fish fillet (eg. ling, whiting)
1/2 cup plain flour
2 litres canola oil
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Dipping Sauce
a small handful of bonito flakes
1 cup water
1/4 cup mirin
1/4 cup caster sugar
1/4 cup soy sauce
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To serve
1/2 small daikon radish, peeled and grated
Equipment you need
For the batter
Large bowl
Chopsticks for stirring
Jug
Sifter
Whisk (or fork)
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For the dipping sauce
Saucepan
Stirring utensil or chopsticks
Bowl
Colander
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For the Tempura
Wok
Heat resistant chopsticks or a fork
Slotted spoon for getting pieces out of the hot oil
Wire rack for draining cooked tempura
For Serving
Serving platter or a couple of plates
One small plate for each person
Chopsticks for each person (or a fork)
A bowl for the grated daikon
Jug or bottle for the dipping sauce
4 small dishes for each person to serve the dipping sauce and daikon
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Recipe adapted from "Destination Flavour" by Adam Liaw (Adam Grant Books, 2018)
Eastern Asian Recipes | Asian Food
Seafood and Vegetable Tempura
Tempura is a deep-fried dish where pieces of vegetable and/or seafood are dipped in a batter and then deep-fried. They are eaten with salt or a dipping sauce.
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Tempura was introduced into the Nagasaki region by the Portuguese in the 1600s. Originally it wasn’t popular because oil was very expensive, but as the cost of oil dropped the dish became popular. In its early days people would go to restaurants rather than cooking it at home as their houses were usually made of wood, and it was too dangerous to cook with hot oil at home in case of fires.