天ぷら

Tempura

Tempura is one of the most popular ways to cook seafood in Japan. A light batter is used to create a crisp coating around the fish, seafood or vegetable. Be careful not to overcook the tempura otherwise the flavour and texture will be affected.

SERVES 4 AS A MAIN

8 raw king prawns (shrimp)

200 g (7 oz) piece of squid, opened out flat

200 g (7 oz) white fish fillet, cut into 4 even pieces

½ small onion, cut into four thin wedges, with a toothpick securing each wedge

4 fresh shiitake mushrooms, stems discarded

4 very thin slices of Kent pumpkin (kabocha squash), unpeeled

1 baby eggplant (aubergine), cut into 5 mm (¼ in) thick slices on the diagonal

½ small green capsicum (pepper), cut lengthways into quarters

4 shiso leaves, optional

4 nori strips, 8 x 3 cm (3 x 1¼ in), optional

plain (all-purpose) flour, for coating

2 quantities tempura batter, each quantity made just before you need it (here)

vegetable oil, for deep-frying

60 ml (2 fl oz/¼ cup) sesame oil

CONDIMENTS

1 quantity tempura dipping sauce (here)

70 g (2½ oz) daikon, peeled, finely grated, then squeezed to remove excess liquid

2 teaspoons finely grated fresh ginger

Peel and devein the prawns, leaving the tails intact. Make three cuts in the belly of the prawns. Turn the prawns over and, starting from the tail end, press down gently at intervals along the length of the prawn—this helps to break the connective tissue, preventing the prawns from curling up too much. Finely score the squid in a crisscross pattern on both sides, then cut into 4 x 3 cm (1½ x 1¼ in) pieces. Arrange the seafood and vegetables on separate platters, cover with plastic wrap and refrigerate until ready to use.

Fill a deep-fat fryer or large saucepan one-third full of vegetable oil, then add the sesame oil. Heat to 180°C (350°F), or until a cube of bread dropped into the oil browns in 15 seconds. Dip each ingredient except the shiso and nori into the flour before battering.

Make one batch of batter. Starting with the onion and pumpkin, quickly dip into the batter, allowing the excess to drip off, then lower into the oil. Cook for 2–3 minutes, or until cooked through and the batter is lightly golden and crispy. It should also look lacy and a little see-through—if the batter is too thick, add a little more iced water. Drain on paper towels, then keep warm in a low oven while you cook the rest of the vegetables. Skim off any bits of floating batter as you cook. Make the second batch of batter and cook the seafood in small batches for 1–3 minutes, or until just cooked through and lightly golden and crispy. Keep warm in the oven. Serve with a small bowl of the dipping sauce with grated daikon and ginger mixed in according to taste.