16min 2 ppl
Tendon
30 minutes
4 people
Medium31–60 min or 7–12 steps
30 min · 7 steps
Medium: 31–60 min or 7–12 steps
650 kcalper person
Protein 22g
Carbs 82g
Fats 24g
About this dish
Crisp prawn and vegetable tempura piled over hot rice and finished with a warm, savoury-sweet dipping sauce spooned straight over the batter.
Allergy Info
Gluten, Eggs, Soya, Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Sweet Potatoessliced into rounds1
- Auberginessliced into rounds1
- Shiitake mushrooms8
Fish & Seafood
- Raw King Prawns8
Tins & Jars
- Dashi stock150 ml
Dried Goods
- Short-grain rice300 g
- Tempura flour150 g
- Waterice-cold200 ml
- Caster sugar10 g
Oils & Condiments
- Vegetable Oilfor deep frying500 ml
- Soy sauce40 ml
- Mirin40 ml
Utensils
- Large saucepan
- Mixing bowl
- Meat thermometer
Method
1
Rinse the rice, then cook in a rice cooker or saucepan according to the packet instructions and keep warm.
Approx. 3 minutes
2
Combine the dashi stock, soy sauce, mirin and sugar in a small saucepan and simmer for 3 minutes to make the dipping sauce, then keep warm.
Approx. 3 minutes
3
Whisk the tempura flour with the ice-cold water until just combined, leaving the batter a little lumpy.
Approx. 3 minutes
4
Heat the vegetable oil in a large saucepan to 180°C.
Approx. 3 minutes
5
Dip the prawns and vegetable slices in the batter and deep-fry in batches for 3 minutes until crisp and pale golden, checking a prawn reaches 63°C with a meat thermometer.
Approx. 12 minutes
6
Drain the tempura on kitchen paper.
Approx. 2 minutes
7
Divide the rice between bowls, arrange the tempura on top, and spoon over the warm dipping sauce.
Approx. 4 minutes
