You are here

Tempura Platter

Ingredients
  Squid hoods 200 Gram
  Flathead fillets 200 Gram (2 pieces)
  Uncooked prawns 500 Gram (20 medium size)
  Brown onion 80 Gram (1 small size)
  Eggs 2
  Iced water 375 Milliliter (1 1/2 cups)
  Plain flour 150 Gram (1 cup)
  Cornflour 150 Gram (1 cup)
  Vegetable oil 2 Cup (32 tbs) (for deep frying)
  Kumara 250 Gram, thinly sliced (small size)
  Snow peas 100 Gram
  Fresh shiitake mushrooms 150 Gram, halved
  Carrot 180 Gram, coarsely grated (1 large size)
  Potato 200 Gram, coarsely grated (1 medium size)
  Lime juice 2 Tablespoon
  Soy sauce 2 Tablespoon
  Sweet chilli sauce 2 Tablespoon
Directions

1.
Cut squid into 1cm rings, cut fish into 3cm pieces; shell and devein prawns, leaving tails intact.
2.
Cut onion into 4 wedges; separate wedges into pieces 3 or 4 layers thick, secure with toothpicks.
3.
Just before serving, whisk eggs and the water together in medium bowl; stir in sifted flours all at once.
Do not over-mix; mixture should be lumpy.
4.
Heat oil in large pan.
Dip seafood, onion, kumara, snow peas and mushrooms, in batches, into batter; deep-fry until browned lightly and cooked through.
Drain on absorbent paper, keep warm.
5.
Stir combined carrot and potato into remaining batter; deep-fry tablespoons of mixture, in batches, until browned lightly.
Drain on absorbent paper.
6.
Serve seafood and vegetables with combined remaining ingredients as a dipping sauce.

Recipe Summary

Difficulty Level: 
Better Buy
Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Fried
Ingredient: 
Seafood
Servings: 
6

Rate It

Your rating: None
4.255555
Average: 4.3 (18 votes)