Tempura is vegetables or seafood coated in a light crispy batter. It takes a bit of time and practice to get perfect but it’s absolutely worth it! Don’t be scared, if you can make tempura, everything else will seem eeeaasy.

2 bundles of soba noodles
1 carrot
1/2 courgette
4 large prawns (with tails attached)

For the tempura batter:
200ml ice cold water
125g flour
1 little egg yolk.

For the sauce:
360ml dashi
100ml soy sauce
100ml mirin
1 tbsp sugar

1. Chop the carrots into thin matchsticks and slice the courgettes.
2. Wash and peel the prawns, leaving tails on. Cut 3 small slits on the underside of the prawns to prevent them from curling up when cooked.
3. Make dipping sauce by bringing dashi, soya, mirin and sugar to boil. Then set aside.
4. Cook soba noodles in boiling water according to instructions and refresh in cold water.
5. Heat oil in deep pan.
6. Combine egg yolk and ice-cold water, mix in roughly with flour – leave some lumps.
7. Check oil is hot by putting in a pinch of flour. If it hisses, the oil is ready.
8. Dip the courgettes in the batter and fry about 3 at a time (if you put too many in at once the oil temperature will lower so stick to frying a few at a time). Once lightly golden and crispy, take out and drain on some kitchen paper or a wire rack.
9. Put the carrots into the batter. Fry the carrots in clusters, again about 3 clusters at a time until golden. Repeat until all the carrot is used up.
10. Dip the prawns in remaining batter mix and fry.
11. Time to serve up. Put 1 portion of noodles in a bowl, add plenty of dipping sauce, then place tempura on top.


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