Tempura

Name: Tempura (天ぷら)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: 240 g (8½ oz) kabocha or butternut pumpkin (squash) or sweet potato, cut into 5 mm (¼ inch) half-moon slices; a pinch of sea salt; 4 large king prawns (shrimp), peeled and deveined, tails on; 8 Padrón peppers or 8 shiso (perilla) leaves, optional; 1 egg, chilled; 150 ml (5 fl oz) ice-cold sparkling water; 4 large shiitake mushrooms, scored with a cross on the caps; 160 g (5½ oz) self-raising flour, chilled; 3 cups (750 ml) sunflower oil, for deep-frying

天ぷら

Preparation info

Serves:
4

Difficulty
Easy
Ready in
45 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

Tempura is fantastic served with a dipping sauce of warm Mentsuyu – dilute 1½ tablespoons mentsuyu with 2 tablespoons hot water. Alternatively, try it with a teaflavoured salt.

Ingredients

Fresh

1 egg, chilled
150 ml (5 fl oz) ice-cold sparkling water

Asia
Japan
Fish course
Pescatarian

Method

Before you start, make sure that the egg and flour are chilled in the fridge and that your sparkling water is ice cold.

Heat the sunflower oil in a deep saucepan over medium heat. Preheat the oven to 100°C (200°F).

Crack the egg into a large bowl, add the sparkling wate