Tempura Medley With Dipping Sauce
Having friends over? Why not impress them with a homemade tempura medley and this divine dipping sauce. Tempura is a Japanese dish where vegetables and seafood are covered in a cold batter and deep fried quickly.
- For the tempura
- 100g raw prawn cutlets, thawed and patted dried with kitchen towel (we love Sea Cuisine)
- ½ bag of organic tenderstem broccoli
- ¼ small organic pumpkin, peeled and in thin slices, lightly steamed
- A handful green beans, topped
- 1 onion, cut into thick rounds
- Avocado oil or Chantal Organics Coconut Oil, for deep frying
- For the batter
- 1 cup Chantal Organics White Flour, plus extra for coating
- ½ tsp Chantal Naturals Sea Salt Fine
- 1 egg (we love Woodland)
- 1 ½ cups ice cold soda water
- For the dipping sauce
- ½ cup dashi soup stock
- 1/8 cup Chantal Organics Tamari Sauce
- 1/8 cup mirin
- 1 tsp golden sugar
- 1 tsp ginger, finely grated
First, make the dipping sauce. Mix together boiling hot dashi, tamari sauce, ginger, mirin and brown sugar. Stir to combine and dissolve the sugar. Keep warm.
Prepare the prawns, sweet stem broccoli, onion rounds, pumpkin and green beans ready to deep fry.
Make the Tempura. Whisk the egg and salt well. Add a cup of flour and pour the icy cold soda water into the bowl and lightly mix (some clumps are fine).
Heat the oil in a wok. Once the oil is hot (170C for veges, 180C for prawns), dust veggies and prawns in flour then quickly dip in the batter. Carefully slide in the hot oil to cook until the ingredients are cooked through and the batter becomes crispy and slightly golden.
Fry in batches, using a metal sieve to scoop out extra batter from the hot oil in between batches. Place the cooked tempura on a paper towel lined plate to remove excess from the surface.
Serve immediately with the dipping sauce. Yum.
Emerson’s pilsner beer
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