Tempura
Tempura is believed to have been introduced to Japan by Portuguese traders in the 16th century, and has since been refined into a distinctly Japanese culinary art.
Vegetables and seafood coated in a light, airy batter and deep-fried until wonderfully crisp — a refined Japanese dish prized for its delicate texture.
Ingredients
Method
Mix tempura flour with ice-cold sparkling water very lightly, leaving some lumps — do not overmix.
Heat oil to 180C.
Dip prawns and vegetables in the batter and fry in batches for 2-3 minutes until pale golden and crisp.
Drain briefly and serve immediately with dipping sauce.
Keep the batter ice-cold and slightly lumpy — overmixing or letting it warm up develops gluten and makes the coating heavy rather than crisp.
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