Seafood and Vegetable Tempura Recipe

  This Japanese style batter fried seafood and vegetables tastes really yummy but there are two secrets to this dish a success. First you need to do is use a use a light, lumpy, thin and cold batter. Second fry the vegetables and seafood right when you are about to serve. Once they go cold they go soft. Also while making vegetable tempura, do see that you use at least three to four different vegetable variety.

Ingredients for  Seafood and Vegetable Tempura Recipe:

Fish fillet - 1 whole pomfret or salmon, cut into thick fillets
Large Prawns or shrimps - 250 gm
Carrots - 2, cut into long slices
Eggplant - 1, cut into long thick slices
Mushrooms - 8, large ones cut into half
Sweet potato - 1, peeled and diced into round yet thick slices
Oil, for frying

Ingredients for Tempura batter:

Corn flour - 200 gm
Baking soda - 1/4 tsp
Ice cold water - 1 cup
Egg - 1
Salt, as required

Ingredients for tempura dipping sauce:

Chicken broth - 1 cup
Soya sauce - 1/4 cup

Method for tempura batter:

In a bowl, add egg, cold water, baking powder and salt. Mix well.

Add to this 1 cup cornflour and continue mixing.

Allow the batter to be little lumpy.

Add the remaining cornflour and stir well the mixture with the help of a fork. Don't be too hard with the batter.

Till you prepare the vegetables keep the batter bowl in bowl of ice.

Method for Tempura dipping sauce:

Mix the chicken broth with soya sauce well. Keep aside.

Method for Seafood and Vegetable Tempura recipe:

Heat oil to boiling point.

Dip the vegetables and seafood into the batter one at a time. Allow excess batter to drip off.

Don't crowd the pan and fry the vegetables and seafood until crisp and golden.

Drain well before serving.

Serve hot immediately with the tempura dipping sauce.