Vegetable and prawn tempura

Ingredients

• UMAMI Tempurako and ice-cold water, in the proportions given on the pack (for example 100 g of mix)
• 8 peeled prawns, tails on
• 1 courgette, 1 small aubergine, 1 sweet potato, 1 pepper
• Vegetable oil for frying, with one fifth UMAMI Light sesame oil
• For the tentsuyu: 260 ml water, ½ tsp UMAMI Hon Dashi, 40 ml UMAMI Soy sauce, 40 ml UMAMI Hon Mirin, 1 tsp sugar

Method

1. 01

   Tentsuyu: bring the water, Hon Dashi, soy sauce, Hon Mirin and sugar to the boil, turn off the heat and set aside.

2. 02

   Cut the vegetables into 5 mm slices. Make 3–4 small cuts along the underside of each prawn so they stay straight.

3. 03

   Heat the oil to 170–180 °C.

4. 04

   Make the batter at the last moment with ice-cold water or chilled sparkling water: mix briefly with chopsticks, leaving a few lumps. Keep it cold until needed.

5. 05

   Dip the vegetables and prawns in the batter and fry a few pieces at a time for 2–3 minutes, until crisp and still pale.

6. 06

   Drain on a wire rack and serve straight away with the tentsuyu.