Name: Seafood and vegetable tempura with lemon dipping sauce
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 540 gram uncooked medium king prawns; 1 medium_piece brown onion (150g); peanut oil, for deep-frying; 450 gram ocean trout fillets,cut into 3cm pieces; 1 large_piece red capsicum (350g),cut into 3cm pieces; 1 small_piece kumara (250g),sliced thinly; 8 baby zucchini with flowers attached (160g), stamens removed; plain flour, for dusting vegetables; 1 lemon, cut into wedges; 1 egg; 2 cup (500ml) cold soda water; 1 cup (150g) plain flour; 1 cup (150g) cornflour; 1/2 cup (125ml) rice vinegar; 1/4 cup (55g) caster sugar; 1 teaspoon light soy sauce; 1/4 teaspoon finely grated lemon rind; 1 green onion (green part only),chopped finely

Seafood and vegetable tempura with lemon dipping sauce

A variety of seafood from whitebait to salmon and everything in between can be used here. The secret is to use refrigerater-cold soda water for the batter as it helps prevent the batter from absorbing too much oil. Do not make the batter ahead of time and don't overmix it.

Serves 6

Cook

Ingredients

540 gram uncooked medium king prawns

1 medium_piece brown onion (150g)

peanut oil, for deep-frying

450 gram ocean trout fillets,cut into 3cm pieces

1 large_piece red capsicum (350g),cut into 3cm pieces

1 small_piece kumara (250g),sliced thinly

8 baby zucchini with flowers attached (160g), stamens removed

plain flour, for dusting vegetables

1 lemon, cut into wedges

1 egg

2 cup (500ml) cold soda water

1 cup (150g) plain flour

1 cup (150g) cornflour

1/2 cup (125ml) rice vinegar

1/4 cup (55g) caster sugar

1 teaspoon light soy sauce

1/4 teaspoon finely grated lemon rind

1 green onion (green part only),chopped finely

Method

1.Shell and devein prawns, leaving tails intact. Make three small cuts on the underside of each prawn, halfway through flesh, to prevent curling when cooked.

2.Halve onion from root end. Push four toothpicks, at regular intervals, through each onion half to hold rings together; cut in between toothpicks.

3.Make tempura batter by whisk egg and soda water in large bowl until combined. Add sifted flours whisking lightly until combined (batter will be lumpy). Do not over whisk.

4.For lemon dipping sauce, stir vinegar, sugar and sauce in small saucepan until sugar dissolves. Remove from heat, add rind; stand 10 minutes. Strain sauce into serving dish; discard rind. Sprinkle with onion.

5.Heat oil in deep-fryer. Dust prawns, onion, fish, capsicum, kumara and zucchini lightly in flour; shake off excess flour. Dip, piece by piece, in batter; deep-fry until crisp. Drain on absorbent paper.

6.Serve tempura with dipping sauce and lemon wedges.

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