Prawn Tempura with Tentsuyu Dipping Sauce
- 'Memoirs of a Geisha'
- May 13, 2016
- 2 min read
Tempura (4 servings)
12 large prawns, peeled and de-veined
Vegetable oil for frying
Tempura Batter:
1 egg yolks 1 cups white flour 1 cups ice water
(or you can use a tempura batter mix)
Tentsuyu Dipping Sauce:
1 cup dashi (see recipe above) 3 tbsp soy sauce 3 tbsp mirin 1 tbsp freshly grated daikon radish 1 tbsp freshly grated ginger
To Prepare the Tempura:
First, combine all tentsuyu ingredients, mix thoroughly and spoon into small individual dishes (one for each guest) so that the dipping sauce is ready when the tempura is served. For a more interesting and attractive presentation, you can also combine only the liquid ingredients and serve the daikon and ginger in little mounds on a separate condiment dish for the guests to mix in themselves.
Next, combine all the batter ingredients, being careful not to over mix. It's okay if the batter is a little lumpy. Work quickly so the batter stays chilled. If necessary, you can divide the batter into two bowls and store one in the fridge until needed.
Fill a large wok about half full of vegetable oil and heat to 370 degrees. A good way to test the readiness of your oil is to dribble a few drops of batter into it. If the batter sizzles and floats, it's ready.
Dip the shrimp one at a time into the tempura batter. Hold each piece over the bowl to allow the excess batter to drain off and slip them into the hot oil, being careful not to splatter. You can use a fork or a pair of chopsticks for this step, but fingers work just as well.
Do not overfill the wok. Each batch should contain no more than 6 or 8 pieces. The chilled tempura batter should explode into a lacy crust that will turn a pale, golden brown in about 3 minutes. When crispy and tender, remove the tempura from the oil with a pair of tongs or a slotted spoon and place on paper towels to drain.
Before adding the next batch of tempura, skim and discard the loose bits of batter from the cooking oil so they do not burn. Work quickly and serve the tempura on a large platter, or place on individual plates. Tempura may also be kept warm for a short while on a baking dish in a 200 degree oven until serving time.
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