Name: Tempura with ponzu dipping sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 12 medium uncooked king prawns, shelled and deveined, tails intact; 1/4 small cauliflower; 175 gram broccolini; 50 gram green beans; 1 small red capsicum; vegetable oil, for deep-frying; Ponzu dipping sauce; 1 tablespoon mirin; 1 tablespoon rice vinegar; 1/4 cup (60 millilitres) prepared dashi stock; 2 tablespoon japanese soy sauce; 2 teaspoon lime juice; Tempura batter; 1 cup (150 grams) plain flour; 1 cup (250 millilitres) iced water; 1/2 cup small ice cubes; 2 tablespoon sesame seeds

Tempura with ponzu dipping sauce

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Makes 60 Item

Prep

10M

Cook

10M

Total

20M

Ingredients

12 medium uncooked king prawns, shelled and deveined, tails intact

1/4 small cauliflower

175 gram broccolini

50 gram green beans

1 small red capsicum

vegetable oil, for deep-frying

Ponzu dipping sauce

1 tablespoon mirin

1 tablespoon rice vinegar

1/4 cup (60 millilitres) prepared dashi stock

2 tablespoon japanese soy sauce

2 teaspoon lime juice

Tempura batter

1 cup (150 grams) plain flour

1 cup (250 millilitres) iced water

1/2 cup small ice cubes

2 tablespoon sesame seeds

Method

Tempura with ponzu dipping sauce

1.Make ponzu dipping sauce.

2.Trim and chop vegetables into bite-sized pieces.

3.Make tempura batter.

4.In wok, deep-fryer or deep, wide saucepan, heat oil to 180°C. Dip prawns and vegetables into batter, one piece at a time; wipe off excess batter against edge of bowl, lower carefully into oil. Deep-fry, in batches, about 30 seconds or until cooked through. Drain on absorbent paper.

5.Serve tempura immediately with ponzu dipping sauce.

Ponzu dipping sauce

6.In a small saucepan, bring mirin, vinegar, stock and sauce to the boil. Reduce heat, simmer 2 minutes; cool. Stir in juice.

Tempura batter

7.In a medium bowl, combine flour and the water. Using chopsticks, mix in ice and seeds. Batter should be light and slightly lumpy.

Deep-fry tempura as close as possible to serving time.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Tempura with ponzu dipping sauce

Ponzu dipping sauce

Tempura batter

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