top of page
Recipe Ingredients

Tempura Batter

1 cup plain flour

2 tablespoons corn flour

1 egg

1 cup cold water

Couple of ice cubes

​

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

​

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

​

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)

​

For the dipping sauce

Saucepan

Stirring utensil or chopsticks

Bowl

Colander

​

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

​

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.

​

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.

bottom of page