Classic seafood and Vegetable tempura

Name: Classic seafood and Vegetable tempura
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Japanese
Ingredients: Oil, for deep-frying; 1 Japanese eggplant, cut diagonally into long, thick slices; 3 cups (120 g) pumpkin or sweet potato, peeled and sliced; 3 cups (120 g) pumpkin or sweet potato, peeled and sliced; 12 green beans, trimmed; 1 small onion, cut in crescents; 4 fresh shiitake mushrooms, stems discarded; ⅔ cup (90 g) fresh or frozen green peas; ⅔ cup (90 g) fresh or frozen green peas; 8 medium shrimp, peeled and deveined, tails intact; 4 whitebait, about 2 oz (60 g) each or white fish fillets, sliced; 4 whitebait, about 2 oz (60 g) each or white fish fillets, sliced; 4 scallops, cleaned and sliced in half horizontally; Tempura Dipping Sauce; 2 egg yolks; 2 cups (500 ml) ice water; 2 cups (250 g) all-purpose flour

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Japanese Homestyle Cooking

By Susie Donald

Published 2024

About

Ingredients

½ cup (60 g) all-purpose flour for dredging
Oil, for deep-frying
1

Asia
Japan
Fish course
Pescatarian

Method

Put the flour for dredging in a mixing bowl and set aside.
Heat the oil in a wok or deep-fryer to 325°F (160°C).
To prepare the first batch of Batter, beat 1 of the egg yolk with 1 cup of the ice water in a mixing bowl until smooth. Add 1 cup of the flour, al