Tempura Prawns and Vegetables

Ingredients for Tempura Prawns and Vegetables

• 60ml dashi

• 120ml light soy sauce

• 2 teaspoons fresh ginger, finely grated (from about 3/4-inch piece)

• 80g daikon radish, finely grated (from about 4 1/2-inch piece)

• 60ml mirin (Japanese sweet rice wine)

• 10 green beans, trimmed

• 12 large prawns, peeled, deveined, tail shells left intact

• Salt och peppar

• About 1450ml vegetable or peanut oil for frying

• 475ml plain flour

• 1 1/2 tablespoons baking powder

• 2 tablespoons Asian sesame oil

• 10 fresh shiitake mushrooms (about 350g ), stemmed

• 1 large white onion, peeled and cut into 1/2-inch thick rings

• 60g piece fresh lotus root (about 1 1/2 inches long), peeled, and cut into 1/4-inch-thick slices

• 10 fresh shiso leaves

How to make Tempura Prawns and Vegetables

In small saucepan over moderate heat, stir together all ingredients. Bring to simmer, then remove from heat and keep warm. (DO AHEAD: Sauce can be made ahead, refrigerated in covered container up to 2 days, and rewarmed over moderate heat before serving.)

Bring medium pot water to boil over high heat. Have large bowl ice water ready. Add green beans to boiling water and blanch just until crisp-tender, about 30 seconds. Using slotted spoon, immediately transfer to ice water to stop cooking, then drain well and dry on paper towels.

Make several shallow cuts across inside curve of each prawns and gently press prawns flat on cutting board (to help prevent curling during cooking). Sprinkle prawns with salt and pepper.

In large saucepan over moderate heat, heat 4 inches of oil until thermometer registers 163°C.

In large mixing bowl, whisk together flour, baking powder, and sesame oil. Gradually and gently whisk in 600ml ice water, mixing just until dry ingredients are moistened. (Batter will be very lumpy.)

Working in batches, using tongs or chopsticks dip prawns and vegetables into batter and fry, turning occasionally, until golden, about 1 1/2 minutes for green beans, 2 minutes for prawns and other vegetables. Transfer to paper towels to drain. Return oil to 163°C between batches and, using spider or slotted spoon, remove any residual bits of batter from oil before adding next batch.

To fry shiso leaves, gently lay each leaf on top of batter to coat 1 side, then drop, batter-side-down, into oil and fry without turning until underside is golden, about 1 minute. Transfer to paper towels to drain.

Serve tempura immediately with dipping sauce.

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