Having your mates over to watch the big game? 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. Crack open a cold Emerson’s beer to wash these goodies down.
Prep time: 10 mins Cook time: 25 mins Serves: 8
For the tempura 100g Sea Cuisine Raw Prawn Cutlets, thawed and pat dried with kitchen towel
½ bag of The Fresh Grower sweet stem broccoli
¼ small pumpkin, peeled and in thin slices, lightly steamed
A handful Green Beans, topped
1 onion, thick rounds Olivado avocado cooking oil, for deep frying
First, make the dipping sauce. Mix together boiling hot dashi, soy 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. Enjoy with an ice cold beer. Yum.
Ingredient tip: Dashi is a Japanese soup and cooking stock typically made from fish and sea weed. It has a savoury flavour known as umami. You can find the convenient dashi stock powder in the International isle of major supermarkets.