Best Mixed Tempura Recipes

Mixed Tempura image

Provided by Crafty Lady 13

Categories Japanese

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

12 raw king prawns
2 cups tempura flour or 2 cups plain flour
2 cups ice water
2 egg yolks, lightly beaten
oil, for deep-frying
flour, for coating
2 ounces fresh broccoli florets
3 1/2 ounces button mushrooms
1 red pepper, cut into thin strips
tempura dipping sauce or soy sauce

Steps:

Peel and devein the prawns, leaving the tails intact. Cut a slit in the underside of each prawn (this will prevent them curling).
Sift the flour into a bowl, make a well in the center and add the iced water and egg yolk. Stir with chopsticks (or fork) until just combined. The batter should be slightly lumpy.
Fill a deep heavy-based pan one third full of oil and heat to 350 degrees F, or until a cube of bread dropped into the oil turns golden in 15 seconds.
Dip the prawns in flour to coat, shake off any excess, then dip in the batter. cook the prawns in batches until crisp and light golden. Drain on crumpled paper towels. Repeat with the vegetables. Serve the tempura immediately with tempura dipping sauce or soy sauce.
Note: Tempura should have a very light batter and needs to be served as soon as it is cooked. Be sure that the water is ice cold as this helps to lighten the batter. If you are unsure, add a few ice cubes. If you use plain flour, add a little extra water to help thin the batter.

Nutrition Facts : Calories 131.2, Fat 3.7, SaturatedFat 1, Cholesterol 222.1, Sodium 136.1, Carbohydrate 4.5, Fiber 0.9, Sugar 1.7, Protein 19.8

Mixed Fish and Veg Tempura image

Provided by asizs3000

Time 30m

Yield Serves 4

Number Of Ingredients 0

Steps:

Slice / cut the fish into equally sized bite-size chunks and add the dry seasoning for the fish. Place in the fridge.
Slice the vegetables, add black pepper and cumin if you like and stir.
Heat the oil in a large wok, test the oil with a piece of onion.
For the batter mix the dry ingredients and the wet ingredients separately then add together and whisk.
Remove fish from the fridge and dip into the batter, shake off the excess and plunge carefully into the oil. Fry for 2 minutes until golden brown. Do not crowd the wok.
Continue with the batch of fish and vegetables apart from the spring onion. Keep cooked fish and veg warm in the oven.
Finally when all fish and veg has been cooked add the spring onion to the oil and fry until crisp. Drain well, add tempura fish and veg to a large bowl, add salt and crisp spring onions and stir.
Plate and serve.