These little bites are devine with drinks or as a starter. They are not kind to the waist line though, so must be reserved as a treat only. The secret to good tempura lies in the batter. The batter should not be over whisked, and freezing cold sparkling water should be used. The result is a batter that instantly puffs up and it’s actually a really light, fluffy batter. Make the batter really last minute, it looses air if left to stand for any length of time.
I used this tempura to make a combination of tempura vegetables and tempura prawn. I served these with a wasabi mayonnaise for a little kick. Though easy on the wasabi, a little goes a long way!
Serves 6 for a starter
- 1 cup of plain flour
- 2 eggs
- 1 cup of freezing cold sparkling water
The Tempura ingredients
- 18 raw prawns, deveined and shelled
- ½ aubergine, cut into bite size pieces
- 1 red pepper sliced
- 2 red onions, quartered
The Wasabi Mayonnaise
- ½ tsp of wasabi paste
- Juice of a lime
- 3 tbsp of good quality mayonnaise
- First, get your deep fryer hot, to 180 degrees
- Then get you veggies and prawns prepared.
- When just ready to cook, make the batter. Whisk 2 eggs in a bowl, add the flour and then the water. Combine, but don’t over whisk it.
- Dunk each piece of vegetable in the batter, shake off excess and then lower into the hot oil, with the basket already down.
- They are ready when they float to the surface and are golden. Drain on kitchen paper and keep warm until all the frying is complete.
- To make the mayonnaise, combine all the ingredients, taste to see if extra mayo or wasabi needed.