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Japanese Food
Main Menu
Tempura
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  6. Queer Food


  7. Places where you can find good food


  8. Survey


  9. Introduction of the six chefs


  10. Acknowledgements




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Tempura

16 medium-sized uncooked prawns
500g / 1 lb fish fillets
1 lotus root
1 medium can miniature corn cobs
3 preserved bamboo shoots
2-3 gingko nuts
1 spring onion, peeled
250g / 8 oz mushrooms
4 tablespoon grated mouli (daikon)
2 tablespoon grated ginger root
½ litre/ ¾ pint oil
100ml /4 fl oz sesame seed oil

Batter:
1 egg
225ml / 8fl oz iced water
125g / 4oz flour
pinch of bicarbonate of soda

Sauce:
3 tablespoon mirin or dry sherry
3 tablespoon Japanese soy sauce

Procedure:

  1. Shell the prawns, but do not remove the tails.
  2. Wash and drain on kitchen towels.
  3. Slice the fish fillets into strips.
  4. Drain the canned vegetables on kitchen towels.
  5. Thinly slice the lotus and bamboo shoots into rounds, and if the latter are quite thick, cut each slice in half.
  6. Stick the gingko nuts on a chopstick or toothpick.
  7. Chop the onion.
  8. Cut the mushrooms into 2 to 3 chunks, depending on their size.
  9. Arrange all the ingredients on a serving time, cover and chill until serving time.
  10. Place before each diner a small plate covered with paper serviette, a small bowl of sauce and another bowl filled with a mixture of the grated mouli and ginger.
  11. Prepare the sauce.
  12. Make the batter shortly before using it, and keep in a bowl placed in a larger bowl filled with ice.
  13. Heat the oils together to about 190 deg C / 375 deg F.
  14. When the guests are at the table, dip the pieces of vegetable, fish and prawns in the batter, one at a time, and fry them in hot oil; take care not to fry more than 6 pieces at a time, or the oil will not be hot enough.
  15. As soon as the batter is golden, remove the fritters and drain immediately on kitchen towels. Serve at once.
  16. The guests can dip the fritters in the sauce and eat them while they are still hot and crisp, adding mouli and ginger to taste.
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