Tempura
easy
90 mins
90 mins
Ingredients
- 1 Egg
- 7-10 Tbsp Salt
- 50 g Flour
- 25 g Cornstarch
- 50 g Sesame
- 2 TABLESPOONS Soy sauce
- 3 TABLESPOONS clear broth (instant)
- 1 TABLESPOON Rice wine
- 2 TABLESPOONS White wine vinegar
- 1 pinch Sugar
- 4 medium-sized carrots
- 500 g Broccoli
- 200 g Mushrooms
- 1 Stalk leek (leek)
- 12 King prawns
- 1 kg white vegetable fat
Directions
- 1
Mix the egg and 1/4 litre of ice-cold water. Stir in 1/2 teaspoon salt, flour and cornstarch. Let the dough swell for one hour. Roast sesame seeds in a dry pan until golden brown and let them cool down.
- 2
Chop in a mixer and mix with soy sauce, stock, rice wine, vinegar, sugar and salt. Clean and wash the vegetables. Peel carrots and cut them diagonally into slices. Cut broccoli into florets. First cut leek into five centimetre long pieces, then cut crosswise at the slices.
- 3
Remove the scampi from the shell, but do not remove the tail shell. Make a small longitudinal incision on the upper side and remove the intestine. Heat vegetable fat in a pot or deep fryer to 180 degrees.
- 4
Pull the vegetables and scampi through the dough, let them drip off a little and fry them in the hot fat until golden brown. Arrange on plates and add the sauce.
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