Mixed tempura

Mixed tempura

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  • 0:20 Prep
  • 0:20 Cook
  • 4 Servings
  • Capable cooks

Use this basic tempura batter to coat all your favourite fish, seafood and vegetables.

Featured in
Starters recipes, Japanese recipes


  • 12 green king prawns, peeled, tails intact, deveined
  • 2 small baby eggplants, trimmed, thinly sliced lengthways
  • 12 stringless green beans
  • 1/2 small sweet potato, peeled, cut into 5mm-thick slices
  • 1/3 cup plain flour
  • Vegetable oil, for deep-frying
  • Kikkoman Soy sauce, to serve
  • Sashimi, to serve
  • Sushi Dipping Sauce, to serve

Tempura batter

  • 2 egg yolks
  • 2 cups chilled water (see note)
  • 2 cups plain flour


  • Step 1
    Preheat oven to 160°C. Place prawns, eggplant, beans and sweet potato on a flat tray lined with paper towel. Pat with more paper towel to remove excess moisture. Place plain flour in a shallow bowl.
  • Step 2
    Half-fill a deep-fryer or wok with oil. Heat until hot. Place a wire rack over a baking tray lined with paper towel.
  • Step 3
    Make tempura batter Meanwhile, combine 1 egg yolk and 1 cup chilled water in a bowl. Stir with chopsticks or flat-bladed knife. Add 1 cup flour and stir lightly with chopsticks. Do not beat or over-mix (flour should still be lumpy).
  • Step 4
    Dip prawns and eggplant lightly in plain flour. Dip in tempura batter to coat. Gently ease 5 to 6 pieces at a time into hot oil. Cook, turning occasionally, for 2 to 3 minutes or until crisp and golden. Use a slotted spoon to remove to wire rack. Make second batch of tempura batter using remaining ingredients. Repeat step 4 using tempura, beans and sweet potato.
  • Step 5
    Arrange prawns and vegetables on serving plates. Serve with dark soy dipping sauce.


Ice-cold water must be used to achieve a lacy effect with tempura batter.

  • Author: Annette Forrest
  • Image credit: Louise Lister
  • Publication: Super Food Ideas

Source: taste.com.au


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