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 : 

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. Heat oil for deep frying to 170oC (340oF). 
5. Meanwhile, prepare batter : lightly mix egg yolk with ice cold water and add plain flour at once. 
6. Using chopsticks or a fork, very lightly fold in flour with just 4-5 strokes. 
7. The batter should be loosely mixed but still very lumpy. 
8. Deep fry asparagus tips or okra without any batter for 2-3 minutes, then drain on a wire rack. 
9. Dip mushrooms, prawns (one at a time, holding by tail) and whiting fillets in batter. 
10. Deep fry one at a time in this order for 1-3 minutes until light golden. 
11. Drain them on the rack, then arrange one quarter of each on absorbent kitchen paper on individual plates. 
12. Boil dashi, mirin and soy sauce in a pan and pour into small individual bowls. 
13. Serve garnished with daikon and ginger.