Crispy Prawn & Vegetable Tempura
fromyumtasticmeals.comyumtasticmeals.com/tempura-%E5%A4%A9%E9%BA%A9%E7%BE%85-a-crispy-comfort-straight-from-japan
Japanese Tempura is the perfect balance of light, crispy batter and tender prawns or vegetables inside. With a simple three-ingredient batter—flour, ice-cold water, and a touch of mayonnaise—you can fry up restaurant-quality tempura at home in under 30 minutes. Paired with classic tentsuyu dipping sauce, it’s a versatile and crave-worthy dish that works for both casual dinners and special occasions.
Ingredients
Instructions
Prepare ingredients: Clean and peel prawns. Slice vegetables thinly so they cook quickly. Pat everything dry to avoid oil splatter.
Make the batter: In a chilled bowl, gently whisk flour, ice-cold water, and mayonnaise. Do not overmix—lumps are fine. Keep batter cold until ready to use.
Heat the oil: Heat oil in a deep pan to 180°C (355°F). Test with chopsticks; tiny bubbles mean it’s ready.
Dip & fry: Coat prawns and vegetables lightly in batter. Fry in small batches for 2–3 minutes until golden and crisp. A light vibration through chopsticks indicates doneness.
Drain: Transfer to paper towels to absorb excess oil.
Make dipping sauce: In a small saucepan, boil mirin for 1 minute. Add water, soy sauce, and dashi powder. Simmer briefly, remove from heat, and stir in grated daikon.
Serve: Enjoy immediately while hot and crispy with dipping sauce.
