# Main courses # Seafood

Japanese Mixed Prawn & Vegetable Tempura

Total time 25 mins

10 mins preparation time

15 mins cooking time

Ingredients

4 portion(s)

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

Lemon

Preparation

Step 1

Mix flour, egg and water to a batter. You can put a couple of ice cubes into the batter to keep it cold.

Step 2

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.

Recipe-ID: 696

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

[Translate to Englisch (UK):]

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.

Let us know what you think

Click on the number of stars you want to give: the more the better!

Share with friends

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# Main courses # Seafood # Japanese

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