The tempura is one of the most popular Japanese recipes: you just need ice cold sparkling water, a wok and very hot oil to make crispy, light fried vegetables and seafood.


For the batter
Sparkling water 1 Cup (16 tbs)
Flour 1 Cup (16 tbs)
Yolk 1 Medium
For frying
Vegetable oil 300 Milliliter
Prawns 12 Medium , devein
Champignons 4 Medium , slice
Carrot 1 Medium , strips
Zucchini 2 Medium , strips



1. Cut the vegetables mushrooms into slices, carrots in strips 1/10 inch (3 mm) thick and zucchini in half then quarters, scoop the white part and only keep the green ones and cut it in strips.

2. Discard the shell and tail from the prawns and only keep the tail on, remove the intestine with the help of a toothpick, clean and keep aside.

3. Put some ice and water in a large bowl and place another bowl on top, add combine 1 yolk and sparkling water and mix, once done add the flour do not over mix.


4. In a large deep frying pan heat vegetable oil and then coat the prawns in the batter shake off the excess and fry until golden brown, once done remove and let it drain on kitchen paper, fry the vegetables the same way.


5. Serve the tempura hot accompanied by the special sauce.


Finally, do not fry too many pieces at a time in the wok, but just 2 or 3.


The difference between the Japanese and the Chinese batter is that the Japanese batter lightly coats the ingredients, and it's not as thick as the Chinese one.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 473Calories from Fat 342

 % Daily Value*

Total Fat 39 g60%

Saturated Fat 5 g25%

Trans Fat 0 g


Sodium 246 mg10.25%

Total Carbohydrates 18 g6%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 16 g32%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet