Vegetable and Seafood Tempura
Vegetable and Seafood Tempura
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Vegetable and Seafood Tempura

20 MIN
30 MIN



Prawns and Vegetables




  1. In a saucepan, bring water to a boil with nori. Simmer for 1 minute. Remove from heat. Add bonito flakes and let infuse for about 2 minutes. Strain through a fine sieve. Add mirin, soy sauce and daikon. Let cool.

Shrimp and Vegetables

  1. For the prawn to remain straight when fried, make four to five small angled incisions on the abdomen of each prawn. This step is optional.
  2. Preheat oil in the deep fryer at a high temperature. Line a baking sheet with paper towel or top with a wire rack. It can be used to drain excess oil off fried prawns and vegetables.


  1. In a bowl, combine flour and baking powder. Add water and stir with a whisk. Do not overwork batter, leave a few lumps.
  2. Dip prawns one by one in batter with a fork. Place them in fryer, shaking the basket lightly so they do not stick. Fry six prawns a time for about 1 minute until golden brown. Drain on the baking sheet.
  3. Continue the same way with vegetables without overloading the fryer. Serve with dashi or curry powder, season with salt and drizzle with lime juice.


Bonito is a tuna fish cousin. You can find dried bonito flakes in Asian markets. If you can’t find bonito, use fish stock to infuse nori. You can also simmer a piece of fish skin (salmon or other) in water for about 10 minutes and strain.

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