Vegetable and Seafood Tempura
Vegetable and Seafood Tempura
Ingredients
- 1 cup (250 ml) water
- 1 sheet nori, cut into chunks
- 1/2 cup (125 ml) bonito flakes (see note)
- 2 tablespoons (30 ml) mirin
- 2 tablespoons (30 ml) soy sauce
- 2 tablespoons (30 ml) peeled and finely grated daikon
- 16 raw prawns, peeled with the tail
- 1 small sweet potato, peeled and cut into 1/4-inch (1/2-cm) thick slices
- 100 g maitake, enoki or oyster mushrooms, separated into florets
- 1/2 lb (225 g) thin green beans
- Curry powder, to taste (optional)
- Wedges lime or lemon (optional)
- Salt (optional)
- 1 cup (250 ml) cake flour
- 1 teaspoon (5 ml) baking powder
- 1 cup (250 ml) ice water
- Canola oil, for frying
Instructions
- In a saucepan, bring water to a boil with nori. Simmer for 1 minute. Remove from heat. Add bonito flakes and let infuse for about 2 minutes. Strain through a fine sieve. Add mirin, soy sauce and daikon. Let cool.
Vegetable and Seafood Tempura