Tempura

I don´t remember the last time I made tempura. All I remember even then I wasn´t able to make a perfect tempura batter. I had 4 leftover prawns in the fridge this morning. I thought I wanted to give tempura a try one more time.

Making the dipping sauce for tempura is easy. Mix 1/4 cup of soy sauce, 1/2 cup of water, 1 tbs of sugar, 1 tsp of grated ginger, and a pinch of bonito flakes (only if it is available). Boil and sieve the sauce...It is ready to go. Serve with grated radish.

Because I had only 4 prawns (not enough for sure), I made some vegetable tempura too. I used a little bit of potato, zucchini, carrot, eggplant, onion, and longevity spinach. I dusted some flour to cover the vegetables and prawns. While heating the frying oil, I made the better using this recipe:

1. mix 1 cup of all purpose flour, 1 egg yolk, a pinch of salt, a pinch of baking soda, and 1 cup of ICY COLD water

2. dip the vegetable or prawn to the batter generously one by one

3. dip the coated vegetable/prawn half way into the hot oil and shake it back and forth before submerging the tempura completely.

4. fry until the tempura turns slightly brown