1. PREPARE ALL VEGES AND FISH

Each ingredient has a different preparation method for example:

• Vegetables such as pumpkin, oyster mushrooms, eggplant and sweet potato: Slice into about
  1 cm thickness. 
   

• Carrot: Peel outer layer, cut into 5cm length, slice thinly and slice again forming match stick size/shape. Then cover in self raising flour
   

• Enoki mushrooms: Cut off 3cm off the bottom half and cover in self raising flour.
   

• Shrimp:

  1. If your shrimp is in it's shell, cover it in corn starch, this is optional to help clean the shrimp. 

  2. Wash the shrimp under running water and pat dry
  3. Remove the head of the shrimp and peel off the shell in exception of the tail.
  4. Pull out the sand vein. 
  5. In the inner part of the shrimp slice diagonal slits to avoid the shrimp from curling  when frying.
  6. Cut half the tail off ensuring that the middle portion of the tail is cut open. This is to avoid the oil from splashing when frying because it contains a pocket of water. 
  7. Lightly cover shrimp in self raising flour.
  
   

2. BATTER
notes: do not pre prepare the batter 

EGG WATER: Using cold eggs from your fridge crack into a bowl/cup, lightly whisk and add in three times as much cold water and an ice cube. 

For each ingredient the consistency of the batter differs for example:

• Vegetables prepared to 1cm thickness and seafood: Thin batter - similar to creamy soup consistency 
   

• Enoki mushrooms and carrot: Medium batter - similar to tomato sauce thickness  
   

• Green beans: Thick batter - don't worry if there is lumps of flour 

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Cover each ingredient in batter evenly - it's best to use your hands.

 

3. FRY
notes: It's best to fry vegetables before seafood. 

1. In a deep pot or wok pour in 5-6 cm deep vegetable oil using a high heat. 

2. To check that the oil is at a good temperature drop a piece of batter in the oil, if it sinks to the middle and immediately rises it is ready. 
3. Do no overcrowd your pan/wok when frying as it will reduce the heat of the oil

 

Each ingredient has a different frying method for example:

• Vegetables prepared to 1cm thickness and seafood: Place in hot oil to fry until the batter becomes golden brown. 
   

• Carrot/green beans: 
  1. With your hands/chopsticks group the loose ingredients into a similar size as the other ingredients such as pumpkin. 
  2. Carefully drop into the oil
  3. IF the grouped ingredients do not mould together, add slightly more flour to thicken the batter. 
  4. Fry till golden brown.
   

• Enoki mushrooms:
  1. With your hands/chopsticks group the loose ingredients into a similar size as the other ingredients such as pumpkin.
  2. Enoki tends to seperate while frying so to avoid this hold the mushrooms together in the oil with chopsticks or two forks.
  3. Hold for 3-5 seconds and fry till golden brown

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4. SERVE w/ DAIKON AND GINGER

 

1. Grate Daikon and ginger and place in small bowl.
2. You can also add a dash of soy sauce on top for extra flavour.
3. Take as much as you like to eat with tempura.

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WHAT TO EAT TEMPURA WITH:

• GRATED DAIKON AND GINGER 

• SOMEN OR SOBA

• UDON

• RICE

• SALT - sprinkled on top or dipping tempura into salt
   

• TEMPURA BROTH - 30 ml soy sauce, 30ml mirin, 120ml water, dashi powder
  1. Combine dashi and water according to the dashi packets ratio in a pot over a medium heat.
  2. Add mirin and soy sauce 
  3. Boil broth until dashi has dissolved.
  4. Serve while hot.