Tempura is best eaten immediately after cooking.
8 king size uncooked raw prawns
1 green pepper, cored and deseeded
4 oz (125 g) mushrooms
4 oz (125 g) French beans
1 sheet sushi nori
1 egg yolk
6 1/2 oz (190 g) plain flour
good pinch bicarbonate of soda
vegetable oil plus 4 fl oz (120 ml) sesame seed oil for deep frying
1. Wash and peel prawns without removing tails. Cut carrot into thin slices and cut into shapes with small pastry cutters.
2. Cut green pepper into bite sized pieces and cut mushrooms into quarters. Slice aubergine in half lengthways and cut into 1 inch (2.5 cm) pieces. Then make five or six deep slits in skin.
3. Peel onion and cut into wedges. Trim beans, cut in half and wrap sets of three in narrow 2 inch (5 cm) strips of nori.
4. Mix 15 fl oz (450 ml) iced water with egg yolk. Add sifted flour and bicarbonate of soda, mixing roughly.
5. Heat oil in deep fat pan or wok to 180°C (350°F) or until a drop of batter sizzles on contact.
6. Dip prawns and vegetable pieces into batter and place in oil, not cooking more than 10 or 12 pieces .in the pan at one time.
7. Cook for 2 to 3 minutes each side until golden. Drain on kitchen paper. Keep warm in oven until all items are cooked — but eat as soon as possible.
In Japan, everyone would have a little bowl of sauce to eat with the tempura.
3 fl oz (90 ml) sake
2 tsp (10 ml) sugar
5 tbsps soy sauce
2 tsp peeled and grated horseradish
2 tsp (10 ml) peeled and grated fresh root ginger.
Mix all ingredients together in a small saucepan, heat gently and serve hot.
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