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Homemade Cooking: Recipe Vegetable and prawn tempura with Simple Techniques

A picture of Vegetable and prawn tempura.
Hello, meet again with Arenatani, today we will share another recipe, namely Vegetable and prawn tempura which is definitely very delicious and easy to make. The manufacturing process takes about and can be served for . In addition to being delicious and delicious, this food is suitable for serving to friends and family at home. Now, rather than being curious, let’s make the recipe. Before the manufacturing process, we first prepare the necessary ingredients, if there are ingredients that are not understood, please open Google, okay? Okay, here are the ingredients that need to be prepared.

Ingredients for Vegetable and prawn tempura

  1. 4 medium size prawns (peeled and without the head but with the end of the tail)
  2. 1 cleaned medium squid (about 11 oz. of squid)
  3. 4 shitake mushrooms without stems
  4. 1 small scallion
  5. For the sauce:
  6. 1/2 cup of dashi broth (Japanese stock base)
  7. 3 tbsp. of mirin
  8. 3 tbsp. of Japanese soy sauce
  9. 4 oz. daikon radish (daikon oroshi)
  10. 1 tbsp. of ginger
  11. For the batter:
  12. 1 egg yolk
  13. 1/2 cup of ice water
  14. 1/2 cup of sifted flour
  15. 2 cups of Extra Virgin Olive Oil from Spain
Note: Now that the ingredients are ready, it’s time to try making it. We have prepared the steps in detail below. Make sure you follow them properly and correctly so that no mistakes occur.

Cooking Instructions for making Vegetable and prawn tempura

  • 1

    Peel the prawns by holding the end of the tail and removing the intestine from the body. Make cross cuts around the prawn legs to avoid it contracting and shrinking when fried. Dry the prawns well. Set aside.

    A picture of step 1 of Vegetable and prawn tempura.

  • 2

    Clean and cut the squid into 4 cm rectangles and cut into the outside of the squid to prevent it from shrinking. Dry the squid well. Set aside.

  • 3

    Cut the scallions in half. Stick 3 or 4 cocktail sticks in the scallion so that the sticks hold the different layers of each section together and cut them into “half moons”. Set aside.

    A picture of step 3 of Vegetable and prawn tempura.

  • 4

    Clean and remove the stem from the mushrooms. If they are too large, cut them in half. Set aside

  • 5

    Grate the ginger and daikon turnip. Set aside.

    A picture of step 5 of Vegetable and prawn tempura.

  • 6

    Heat the Extra Virgin Olive Oil from Spain in a wok and prepare the batter while it heats up.For the tempura to become crispy once fried, it is essential to mix the ingredients of the batter slowly. It should have a semi-liquid texture. In a bowl, beat the egg yolk, add the ice water and mix very lightly with some chopsticks. Add all the flour and mix all the ingredients to make a lumpy mixture.

    A picture of step 6 of Vegetable and prawn tempura.

  • 7

    When the Extra Virgin Olive Oil from Spain reaches 340 °F, start to fry each ingredient as follows: flour the ingredient and shake off any excess flour. Then wet it in the batter. Carefully drop it into the boiling oil until it is lightly browned. Remove it from the oil and let it dry on a plate with paper towel.

    A picture of step 7 of Vegetable and prawn tempura.

    A picture of step 7 of Vegetable and prawn tempura.

  • 8

    To finish, mix the sauce with the grated ginger and the grated daikon.

  • 9

    Combine all the liquid ingredients in a casserole, bring it to the boil and keep it warm.

  • 10

    Serve the freshly fried ingredients on a plate, accompanied by a bowl of sauce to dip them into.

    • Well, that’s the recipe for Vegetable and prawn tempura that we’ve discussed together. How about it? It’s easy to make, right? Now it’s time for you to get creative in the kitchen and create your own version of Vegetable and prawn tempura. Don’t forget to share the results on social media. I’m really curious about your creations! Who knows, your recipe could be an inspiration for future recipes. Good luck and enjoy!
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