Japanese assorted Tempura(GF)

Name: Japanese assorted Tempura(GF)
Yield: 5 sevings
Cuisine: British
Ingredients: Tempra ingredients; 15 prawns; 15 okras; 1 large onion; 2 carrots; 1 sweet potato; For Tempura Batter; 1 large egg; 200 ml cold sparkling water or iced still water; 120 g plain flour (rice flour); Tempra Dashi dipping sauce; 1 cup Kombu seaweed dashi stock; 3 tbs soy sauce; 2 tbl mirin *optional as contains alcohol; 2 tsp sugar

Jay @cook_JSLondon

This light, crisp batter lends irresistible crunch to thinly sliced vegetable and seafood.#mycookbook

Jay @cook_JSLondon

This light, crisp batter lends irresistible crunch to thinly sliced vegetable and seafood.#mycookbook

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Ingredients

5 sevings

Tempra ingredients
15prawns
15okras
1large onion
2carrots
1sweet potato
For Tempura Batter
1large egg
200 mlcold sparkling water or iced still water
120 gplain flour (rice flour)
Tempra Dashi dipping sauce
1 cupKombu seaweed dashi stock
3 tbssoy sauce
2 tblmirin *optional as contains alcohol
2 tspsugar

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Steps

1

Slice the sweet potato into rounds 5mm thickness.shred the carrots and the onion.
2

Pat all the tempra ingredients dry with kitchen papers.place on a plate and keep it in the fridge prior to cooking.Chilled ingredients are important to help form crispy tempra batter.
3

Now grab a heavy bottom pan and fill it approx 2/3 with oil before heating to 180 ℃.or use the deep fryer.
4

Mix the plain flour with cold spring water to make the batter.
5

Dust the ingredients with a little flour. then dip into the batter. covering completely.
6

Placed the battered ingredients into the pan and cook for few minutes or the batter turns golden.
7

Remove from the pan and place on a wire rack.
8

While cooking, combine dashi stock ingredients in a small pan and bring it to boil.then simmer until sugar is dissolved.
9

Now enjoy your tempra.You can serve with rice or udon noodles.