King Prawn Tempura

Ingredients :

Tempura :
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, sifted

Dipping Sauce :
200 ml dashi
55 ml mirin
85 ml soy sauce

Method :

To Prepare Batter :

1. Lightly mix egg yolk with ice cold water and add plain flour at once.
2. Using chopsticks or a fork, very lightly fold in flour with just 4-5 strokes.
3. The batter should be loosely mixed but still very lumpy.

To Prepare Tempura :

1. Peel prawns, retaining tail shell, add devein.
2. Make a few slits along the belly to prevent curling during cooking.
3. Cut whiting fillets into pieces about 5 cm (2 in) long and roll in plain flour.
4. If mushrooms are large, cut them in half.
5. Heat oil for deep frying to 170oC (340oF).
6. Deep fry asparagus tips or okra without any batter for 2-3 minutes, then drain on a wire rack.
7. Dip mushrooms, prawns (one at a time, holding by tail) and whiting fillets in batter.
8. Deep fry one at a time in this order for 1-3 minutes until light golden.
9. Drain them on the rack, then arrange one quarter of each on absorbent kitchen paper on individual plates.

To Prepare Dipping Sauce :

1. Boil dashi, mirin and soy sauce in a pan and pour into small individual bowls.
2. Serve garnished with daikon and ginger.