Tempura
A classic Japanese deep-fried dish in which vegetables and seafood are coated in a light batter and fried until crisp. Best enjoyed fresh from the fryer.
Ingredients
egg yolk
1
ice water (must be ice cold)
250 ml
flour (extra for coating)
250 g
red bell pepper
1
eggplant
1
zucchini
1
mushrooms (whole)
8
nori (sheets)
to taste
fresh basil (sprigs)
to taste
large shrimp (raw)
4
squid body
1
white fish fillet
400 g
scallop
4
Instructions
1
Prepare the ingredients
Peel and dice the vegetables. Keep the mushrooms whole. Clean the seafood thoroughly. Shell the shrimp but keep the tails intact for easy handling. Slice the squid into rings. Cut the fish into strips.
2
Make the batter
In a large bowl, beat the egg yolk with the ice water until frothy. Sift in the flour, stir gently, and season with salt.
3
Deep-fry
Heat the frying oil in a wok or tempura pot at the table. Once the oil reaches 160°C (320°F), each diner chooses their own ingredients, coats them in the batter, and fries them in the hot oil for 2-3 minutes.
