Spring rain tempura


Preparation info

  • Serves


    • Difficulty


Appears in



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.


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


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