Tempura Side Recipe
2Pc Tempura Battered Prawns & Vegetables (Zucchini,Broccoli, Carrol,Yam)
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Ingredients
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Tempura Batter
Prawns & Vegetables
Method
Preparing the Tempura Batter
- 1
Make the Batter
In a mixing bowl, combine 1 cup of all-purpose flour, 1 cup of cornstarch, and 1 tsp of salt. In a separate bowl, whisk together 1 large egg and 1 cup of cold water. Gradually add the liquid mixture to the dry ingredients, stirring gently until just combined. Do not overmix; some lumps are okay.
Preparing the Prawns & Vegetables
- 2
Prepare the Ingredients
Prepare the prawns by ensuring they are peeled and deveined. Slice the zucchini, carrot, and yam thinly. Cut the broccoli into florets. Set all vegetables and prawns aside.
Frying the Tempura
- 3
Heat the Oil
In a deep frying pan or wok, heat 2 cups of vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping a small amount of batter into it; if it sizzles and rises to the surface, the oil is ready.
- 4
Fry the Prawns
Dip the prawns one by one into the tempura batter, allowing excess batter to drip off. Carefully drop them into the hot oil. Fry for about 2-3 minutes or until golden brown, flipping halfway through. Remove with a slotted spoon and drain on paper towels.
- 5
Fry the Vegetables
Repeat the same process for the sliced zucchini, broccoli florets, carrot, and yam. Dip each piece into the batter and fry in the hot oil until they are golden brown and crispy, about 2-3 minutes. Drain on paper towels.
Serving
- 6
Serve the Tempura
Arrange the tempura prawns and vegetables on a serving plate. Serve immediately with a dipping sauce of your choice, such as soy sauce or a tempura dipping sauce.
