Japanese Tempura

Name: Japanese Tempura
Yield: Serves 4
Cuisine: Japanese
Ingredients: 16-20 raw pacific prawns, shelled; peanut oil for frying; 8 mushrooms, halved; ½ Spanish onion, sliced; ¼ pint cold water; ¼ pint Japanese dashi (a fish stock made with dried bonito flakes) canned clam juice or a rich home-made fish stock will substitute; 3 ounces sifted flour; 1 egg yolk; 4 large sprigs parsley; 2 small green peppers; pinch of powdered ginger; 4 tablespoons soy sauce; 4 tablespoons sake or dry sherry; 4 tablespoons water; ½ level teaspoon sugar

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

About

Ingredients

4 large sprigs parsley
2 small green peppers
8 mushrooms, halved

Asia
Japan
Starter
Fish course
Pescatarian

Method

Wash and prepare vegetables; cut green pepper into rings; halve mushrooms; slice onion. Peel and clean prawns, leaving on tails.

Tempura Batter

Sift flour 3 times. Beat egg yolk and water together. Gradually add the flour, stirring lightly from the bottom with a spoon. Flour should not be mixed in too thoroughly.