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Fish Tempura

This is a traditional Japanese dish, which can be served as an unusual starter.

ingredients

serves 4
12 uncooked large prawns
2 whitefish fillets, skinned and cut into 5 x 2 cm (2 x 3/4-inch) strips Small whole fish, e.g. smelt or whitebait
2 squid, cleaned and cut into strips 2.5 x 7.5 cm (1 x 3 inches long)
2 tbsps plain flour, for dusting
1 egg yolk
240 ml (8 fl oz) iced water
120 g (4 oz) plain flour
Oil for frying
90 ml (3 fl oz) soy sauce
Juice and finely grated rind of 2 limes
60 ml (2 fl oz) dry sherry

method

1. Shell the prawns, leaving the tails intact. Wash the fish and the squid and pat dry. Dust them all with the 2 tbsps flour.

2. Make a batter by beating together the egg yolk and water. Sieve in the 120 g (4 oz) plain flour and mix in well with a table knife.

3. Dip each piece of fish into the batter, shaking off any excess.

4. In a wok or deep-fat fryer, heat the oil to 180°C (350°F). Lower in the fish pieces a few at a time and cook for 2-3 minutes. Lift them out carefully and drain on paper towels, keeping warm until required.

5. Mix together the soy sauce, lime juice, rind and sherry and serve as a dip with the cooked fish.

If the batter seems to drain off too quickly, leave each batch of fish in the bowl of batter, until you are ready to lower them into the hot oil.

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