Crispy Tendon Tempura: Delicious & Easy to Make!

tempura batter

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose is more economical.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken provides lean protein while tofu is a budget-friendly alternative.

tempura dipping sauce

🥗Healthier: soy sauce

💰Cheaper: homemade sauce

Soy sauce is lower in calories, and homemade can save costs.

Slice the sweet potato, onion, broccoli, and lotus root into thin pieces for frying.

Peel the head-on shell-on prawns, leaving the tail intact, and remove the head but save it for frying.

Devein the prawns by poking in and pulling out the vein for each prawn.

Butterfly or score the prawns to help them uncurl while frying.

In a bowl, mix 250 grams of rice flour and 2 tablespoons of corn flour.

Add 2 egg yolks and a pinch of salt to the flour mixture.

Gradually add cold soda water until the batter reaches a thin single cream consistency, using about 200 to 250 ml.

Prepare a dipping sauce by mixing soy sauce, mirin, and dashi.

Heat oil to medium-high heat for deep frying, checking the temperature with wooden chopsticks to see if it fizzes.

Dip the sliced vegetables into the batter and fry them until crispy, checking for a beautiful golden color.

Fry the prawns in the same manner until they are crispy and golden brown, including the heads for extra texture.

Prepare Japanese steamed rice by washing it thoroughly until the water runs clear, using a 1:1.25 rice to water ratio for cooking.

Assemble the dish by placing a generous serving of rice in a bowl, topped with the tempura vegetables and prawns.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens