Tempura Platter Recipe
Ingredients
| 200 g squid hoods | ||
| 2 flathead fillets (200 g) | ||
| Prawns | 20 Medium, uncooked | |
| Onion | 1 Small | |
| Eggs | 2 | |
| Water | 1 1/2 Cup (16 tbs) | |
| Plain flour | 1 Cup (16 tbs) | |
| Cornflour | 1 Cup (16 tbs) | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
| Kumara | 1 Small, thinly sliced | |
| Snow peas | 100 Gram | |
| Shiitake mushrooms | 150 Gram, halved | |
| Carrot | 1 Large, grated | |
| Potato | 1 Medium, grated | |
| Lime juice | 2 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Sweet chilli sauce | 2 Tablespoon | |
Directions
1.
Cut squid into 1cm rings, cut fish into 3cm pieces; shell and devein prawns, leaving tails intact.
2.
Cut onion into 4 wedges; separate wedges into pieces 3 or 4 layers thick, secure with toothpicks.
3.
Just before serving, whisk eggs and the water together in medium bowl; stir in sifted flours all at once.
Do not over-mix; mixture should be lumpy.
4.
Heat oil in large pan.
Dip seafood, onion, kumara, snow peas and mushrooms, in batches, into batter; deep-fry until browned lightly and cooked through.
Drain on absorbent paper, keep warm.
5.
Stir combined carrot and potato into remaining batter; deep-fry tablespoons of mixture, in batches, until browned lightly.
Drain on absorbent paper.
6.
Serve seafood and vegetables with combined remaining ingredients as a dipping sauce.
Cut squid into 1cm rings, cut fish into 3cm pieces; shell and devein prawns, leaving tails intact.
2.
Cut onion into 4 wedges; separate wedges into pieces 3 or 4 layers thick, secure with toothpicks.
3.
Just before serving, whisk eggs and the water together in medium bowl; stir in sifted flours all at once.
Do not over-mix; mixture should be lumpy.
4.
Heat oil in large pan.
Dip seafood, onion, kumara, snow peas and mushrooms, in batches, into batter; deep-fry until browned lightly and cooked through.
Drain on absorbent paper, keep warm.
5.
Stir combined carrot and potato into remaining batter; deep-fry tablespoons of mixture, in batches, until browned lightly.
Drain on absorbent paper.
6.
Serve seafood and vegetables with combined remaining ingredients as a dipping sauce.
Chef
