Name: Spring rain tempura
Yield: Serves four
Cuisine: Japanese
Ingredients: vegetable oil, for deep frying; 1 cup dashi; 400 g (14 oz) white fish fillets; 12 medium-size prawns; ⅓ cup light soy sauce; ⅓ cup mirin; 100 g (3 oz) harusame; 2 egg whites; 2 green capsicums; 2 tbsp grated daikon (white radish); 120 g (4 oz) plain flour

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

Harusame, also known as ‘spring rain’ are usually served in salads and soups, but they also have the ability to puff up quite dramatically when deep fried. This unusual tempura recipe makes the most of that ability, giving the seafood an almost theatrical appearance.

Ingredients

400 g (14 oz) white fish fillets
12 medium-size prawns

Method

Cut fish into 15 cm (6 in) long pieces. Devein prawns by hooking out the black intestinal tract with a fine bamboo skewer. Cut capsicum lengthwise into 2.5 cm (1 in) strips. Put flour in a shallow bowl. Beat egg whites until frothy, but not stiff and peaky. Put noodles in a large plastic bag and cut into 1 cm (½ in) lengths inside the bag.

To make dipping sauce, combine dashi, mirin and

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