Tempura should be very light and crisp. Therefore it’s important that the batter is kept as cold as possible for the best result. Most vegetables, fish and herbs can be used for tempura.
- Preparation Time10 mins
- Cooking Time15 mins
- 125 g flour
- 1 egg
- 225 ml ice-cold water
- 8 green asparagus
- 12 large prawns
- 8 shiso leaves
- Oil for frying
- Kikkoman Naturally Brewed Soy Sauce
Mix flour, egg and water to a batter. You can put a couple of ice cubes into the batter to keep it cold.
Dip asparagus in the batter and fry them in a pan with hot oil (180°C). Fry until light golden and crispy. Place the asparagus on kitchen towel. Continue with the prawns and lastly the shiso leaves. Serve right away with a bowl of soy sauce for dipping and fresh lemon to squeeze.
Read our top tips - Guide to Making Tempura