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6–8
Easy
By Ken Hom
Published 1995
Of all deep-fried foods, I prefer Japanese tempura. The delicate coating of batter allows the fresh vegetable flavours to come through; there is crispness without the heaviness generally associated with batter-fried foods. The secret of tempura’s lace-like quality lies in the use of a thin batter made with very cold or iced water and not mixed together until the very last moment. Although tempura is commonly used with seafood such as prawns, it works as deliciously with vegetables. C