← Recipes
🍤
Tempura - Crispy Vegetables and Prawns
A light, lacy batter on vegetables and prawns. The secret is ice-cold batter and hot oil.
Ingredients
- 1 cup flour + a little extra for dusting
- 1 egg
- 200 ml ice-cold water (sparkling is best)
- Prawns, sweet potato, courgette, pepper, aubergine
- Oil for frying
- Dipping sauce: dashi + soy sauce + mirin
Method
- Prepare the ice-cold water with the egg, and only then quickly stir in the flour - the batter should be lumpy, not smooth.
- Pat the vegetables and prawns dry and dust them lightly with flour.
- Heat the oil to about 175°C.
- Dip the pieces in the batter and fry briefly until pale golden and crispy.
- Drain on paper and serve immediately with the dipping sauce.
💡 Paweł’s tip: The colder the batter and the less you mix it, the lighter and crispier the tempura.
Eat it at the source
I’ll put together a trip with culinary gems matched to your taste.