Tempura
Ingredients : 4 raw king prawns or 8 medium prawns 350-400 g whiting fillets 4-8 fresh shiitake or button mushrooms 8 asparagus tips or okra vegetable oil for deep frying grated daikon to garnish fresh root ginger to garnish Batter : 1 egg yolk, beaten 200 ml ice cold water 200 g plain flour, Dipping Sauce : 200 ml dashi 55 ml mirin 85 ml soy sauce Method : Peel prawns, retaining tail shell, add devein. Make a few slits along the belly to prevent curling during cooking. Cut whiting fillets into pieces about 5 cm (2 in) long and roll in plain flour. If mushrooms are large, cut them in half. Heat oil for deep frying to 170oC (340oF). Meanwhile, prepare batter : lightly mix egg yolk with ice cold water and add plain flour at once. Using chopsticks or a fork, very lightly fold in flour with just 4-5 strokes. The batter should be loosely mixed but st...