Seafood & Vegetables Tempura

Simple Homemade Japanese Meal

Tempura is an all time favourite in Japanese food. It is much easier for people to accept this dish as it is served hot with dipping sauce-Bonsu sauce.
I do not have all the ingredients for Bonsu sauce(so I did not make it this time). However, I served my tempura with light soy sauce or chili sauce or Thai chili sauce.

Ingredients A:
1 tbsp Plain flour
1 tbsp Corn Flour
Salt & Pepper

Ingredients B:
100gm Tempura flour
170ml Ice cold water

Tempura Flour

For Seafood Tempura:
6 pcs Prawn, shelled
6 pcs Fish fillet
1 nos squid, cut into 6cm x 4cm
Some Salmon skin, cut into 7cm long strip and 5cm width
Salt & pepper

For Vegetables Tempura:
10 pcs French Bean
1 nos Sweet Potato, sliced
1/2 nos Carrot, sliced

Things to prepare before you starts deep-frying:
a pairs of wooden chopstick or tong for deep-frying
1 skimmer
1 plate with kitchen towels

Preparation:
1. Make sure all the seafood and vegetables are clean and dry with kitchen towel.
2. Season the fish and squid with some salt and pepper.
3. Mix Plain flour and Corn flour with some salt and pepper in a deep plate (A).
4. Mix well Tempura Flour with ice cold water in a bowl until it become a smooth paste (B).
5. Heat oil for deep-frying at 170-180 c
6. Stand by a plate with kitchen towels.
7. Slightly coat all the seafood and vegetables with (A) keep aside.

Cooking Method for Vegetables Tempura:
1. When the oil is hot enough for deep-frying.
2. Dip the Vegetables in the mixture (B) and put into hot oil to deep-fry for 1-2 minutes or when you see the vegetables are floating with very little bubble(means there are ready).
3. Best to deep fry the root items first like sweet potato and carrot, then the French bean.
4. Use chopstick or tong to dish out the vegetables one by one and place them on to a kitchen towel.
5. Arrange it on the serving plate. Serve it hot.

Vegetables Tempura

Notes:
1. You may use other vegetables like Capsicum/bell pepper, Oyster mushroom, Lady finger, Shitake mushroom, asparagus.
2. Do not cram the vegetables in the hot oil, as each piece needs to be able to float freely.
3. Move them frequently as sometimes the flour mixture might stick together.
4. Skim the flour batter which is floating in the hot oil first before continue the second batch of deep frying.

Cooking Method for Seafood Tempura:
1. When the oil is hot enough for deep-frying.
2. Dip the Seafood in the mixture (B) and put into hot oil for deep-fry for 1-3 minutes or when you see the meat are floating with very little bubble(means there are ready).
3. Best to deep fry the Fish first, then Squids, then Salmon Skin and lastly prawn.
4. Use chopstick or tong to dish out the seafood and place them on to a kitchen towel.
5. Arrange it on the serving plate. Serve it hot.

Seafood Tempura

Notes:
1. Do not cram the seafood in the hot oil, as each piece needs to be able to float freely.
2. Move them frequently as sometimes the flour mixture might stick together.
3. Skim the flour batter which is floating in the hot oil first before continue the second batch of deep frying.