Name: Vegetable and Seafood Tempura
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 cup (250 ml) water; 1 sheet nori, cut into chunks; 1/2 cup (125 ml) bonito flakes (see note); 2 tablespoons (30 ml) mirin; 2 tablespoons (30 ml) soy sauce; 2 tablespoons (30 ml) peeled and finely grated daikon; 16 raw prawns, peeled with the tail; 1 small sweet potato, peeled and cut into 1/4-inch (1/2-cm) thick slices; 100 g maitake, enoki or oyster mushrooms, separated into florets; 1/2 lb (225 g) thin green beans; Curry powder, to taste (optional); Wedges lime or lemon (optional); Salt (optional); 1 cup (250 ml) cake flour; 1 teaspoon (5 ml) baking powder; 1 cup (250 ml) ice water; Canola oil, for frying

Vegetable and Seafood Tempura

Preparation

20 MIN

Cooking

30 MIN

Servings

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.