Japanese Fritters

Name: Japanese Fritters
Yield: Serves 4-5
Ingredients: 4 tablespoons pureed white radish (daikon); Petals of 4 marigolds; 10 mushrooms, finely sliced; 1 onion, finely sliced; Bland oil for deep frying; 2 oz (50 g) flour; 1 lb (450 g) large prawns, peeled with the tails still on; 12 mange-touts or snow peas; 12 mange-touts or snow peas; 2 courgettes, cut into 2 in (5 cm) batons; 3 tablespoons grated fresh ginger; Pinch salt; 4 tablespoons pureed white radish (daikon); 2 tablespoons shredded carrot; 2 tablespoons Japanese soy sauce (shoyu); 2 tablespoons Japanese soy sauce (shoyu); 3 tablespoons sweet rice wine or dry sherry mixed with sugar – do not use a sweet sherry; 3 tablespoons sweet rice wine or dry sherry mixed with sugar – do not use a sweet sherry; 1 ice cube; 7 fl oz (200 ml) iced water; ½ pint (300 ml) Japanese stock/dashi, or buy a packet from an oriental market; ½ pint (300 ml) Japanese stock/dashi, or buy a packet from an oriental market; 1 teaspoon baking powder; 2 oz (50 g) cornflour; 1 egg, beaten; ½ teaspoon salt

Tempura

Preparation info

Serves
4-5

Difficulty
Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

About

These delicate fritters are a delight, visually and gastronomically pleasing. You can use all sorts of ingredients-thin batons of fish or vegetables, fried in a light vegetable oil in a fondue-set at the table. Make the batter immediately prior to cooking and it must be cold.

Ingredients

1 lb (450 g) large prawns, peeled with the tails still on
12 mange-touts or snow peas

Fish course
Pescatarian

Method

To make the batter, put all the dry ingredients into a cold mixing bowl. Mix the water and egg together and add to the bowl, whisking gently. Keep cool with the ice cube.

For the dipping sauce, mix all the ingredients together, bring to the boil and keep hot. Heat the oil to 350°F/180°C - drop in a cube of bread: if it turns quickly golden the temperature is right, if it burns or just s