Tempura

German Wines and Asian Cuisine

JAPAN Tempura

Wine Recommendation: Riesling or Weißburgunder for salt, Medium bodied Spätburgunder for dipping sauce.

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INGREDIENTS

Large prawns 4 (100g)

Aubergine 2

Shishito pepper (or green pepper)  4 pieces

Lotus root 4 slices (50g)

Sweet potato 4 slices

Egg yolk 1

Flour 1 cup

Cold water 1 cup

Deep-frying oil

Dipping sauce:
Soy sauce 2 tbsp
Dashi soup 150 ml
Sugar 1 pinch

PREPARATION

1. Peel the shell off the prawn, trimming but not removing the tail, and de-vein. Cut vegetables into thick pieces and sizes that are easy to fry.

2. Put the egg yolk in water and mix until even. Put in flour and mix it with a fork, leaving some lumps of flour (do not over-mix).

3. Put flour over the prawns ligthly.

4. Heat the deep-frying oil to around 180°C. Dip prawns and vegetables into the batter mixture then add carefully to oil in batches. Deep-fry for 2-3 minutes until  they become crisp.

DIPPING SAUCE
5. Mix all ingredients for dipping sauce in a pan and bring to the boil for 1-2 minutes. Set aside.