Name: Tempura vegetables and prawns
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6
Ingredients: 1 1/2 cup tempura flour, plus extra, to dust; 2 egg yolks; 18 large uncooked prawns, peeled, deveined with tails intact; 1 large red capsicum, cut into strips; 2 small zucchini, thinly sliced diagonally; 250 gram broccoli, cut into small florets; vegetable oil, to shallow-fry; soy sauce and wasabi paste, to serve

Tempura vegetables and prawns

Orient express - Tempura vegies and prawns

Serves 6

Prep

15M

Cook

10M

Total

25M

Skip to Recipe

Ingredients

1 1/2 cup tempura flour, plus extra, to dust

2 egg yolks

18 large uncooked prawns, peeled, deveined with tails intact

1 large red capsicum, cut into strips

2 small zucchini, thinly sliced diagonally

250 gram broccoli, cut into small florets

vegetable oil, to shallow-fry

soy sauce and wasabi paste, to serve

Method

1.Whisk flour, 1 1/4 cups iced water and egg yolks in a medium bowl until combined. Dust prawns and vegies lightly with extra flour; shake off excess.

2.Pour enough oil into a wok or large heavy-based saucepan to reach a depth of 3cm. Heat over moderately high heat (oil is ready when a cube of bread crisps quickly without absorbing oil).

3.Dip prawns and vegies, a few at a time, in batter to coat. Shallow-fry, in batches, for 1-2 minutes or until prawns curl and change colour and vegies are just tender. Using a slotted spoon, transfer prawns and vegies to paper towels.

4.Serve tempura with soy sauce and wasabi paste.

You’ll find tempura flour in most supermarkets and Asian grocery stores.
Note

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