Tempura platter. Recipe

Learn the art of making tempura batter and a dipping sauce. Then cook Shitake mushrooms, Giant prawns, Shiso leaves and asparagus and served with Tentsuyu, a Japanese soy based dipping sauce

  • Preparation
    25mins
  • Cooking time
    10mins
  • Rest time
    0mn
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Ingredients
Pour people
  • For the batter
  • Corn starch : 75 g
  • Plain flour : 100 g
  • Water : 200 ml
  • For the vegetables
  • Aubergine(s) : 6 whole
  • Shiitake mushroom(s) : 6 whole
  • Green shiso : 12 whole
  • Green asparagus : 12 whole
  • Raw prawn(s) : 12 whole
  • For the sauce
  • Dashi : 20 g
  • Soy sauce : 50 ml
  • Water : 500 ml
  • Daikon(s) : 100 g
  • Fresh ginger : 50 g
  • To serve
  • Frying oil : 1.5 L
  • Sesame oil : 75 ml
Method
  • 1. FOR THE BATTER

    Using a fork or a pair of chopsticks, mix together the corn starch and flour. Add the water in one go, and stir. The final batter should be lumpy and have the same thickness as milk.

    For best results, make sure that the water is ice cold.

  • 2. FOR THE VEGETABLES

    Discard the foot of the shiitake mushrooms.

    Slice the baby aubergines lengthwise, ensuring that the tail remains. Fan out the slices, and keep in place with a skewer.

    Slice the asparagus in half lengthwise.

    Peel the prawns, but keep the tail. Spear each prawn with a skewer in order to keep them straight during the cooking process.

    In a fryer, or a large sauce pan, heat the fryer and sesame oil until they reach 180'C.

    Dip each ingredient in the batter, shaking off any excess before dropping in the hot oil. The tempura is cooked when the batter just begins to colour.

    Remove skewers and serve immediately.


  • 3. FOR THE SAUCE

    Bring the water to the boil. Add the dashi powder. Remove from the heat. Stir in the soya sauce.

    Peel the daikon radish, and grate on a fine grater. Do the same with the ginger.

    The grated ginger and daikon are serve separatly, and the diners help themselves to as little or as much as they want to mix into the tentsuyu (dipping sauce).

Chef's tip

«Tentsuyu can be made several days in advance, and kept in the refrigerator until needed. It is usually serve hot or warm-ish in summer, but never cold, as it will render the tempura too soggy.»

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