Recipe of Award-winning Vegetable and prawn tempura

Vegetable and prawn tempura.

Hello everybody, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, vegetable and prawn tempura. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Vegetable and prawn tempura is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. They're nice and they look fantastic. Vegetable and prawn tempura is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few components. You can cook vegetable and prawn tempura using 15 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Vegetable and prawn tempura:

1. {Make ready of medium size prawns (peeled and without the head but with the end of the tail).
2. {Get of cleaned medium squid (about 11 oz. of squid).
3. {Get of shitake mushrooms without stems.
4. {Get of small scallion.
5. {Prepare of For the sauce:.
6. {Take of cup of dashi broth (Japanese stock base).
7. {Prepare of tbsp. of mirin.
8. {Make ready of tbsp. of Japanese soy sauce.
9. {Prepare of oz. daikon radish (daikon oroshi).
10. {Make ready of tbsp. of ginger.
11. {Get of For the batter:.
12. {Take of egg yolk.
13. {Make ready of cup of ice water.
14. {Get of cup of sifted flour.
15. {Take of cups of Extra Virgin Olive Oil from Spain.

Steps to make Vegetable and prawn tempura:

1. Peel the prawns by holding the end of the tail and removing the intestine from the body. Make cross cuts around the prawn legs to avoid it contracting and shrinking when fried. Dry the prawns well. Set aside..
2. Clean and cut the squid into 4 cm rectangles and cut into the outside of the squid to prevent it from shrinking. Dry the squid well. Set aside..
3. Cut the scallions in half. Stick 3 or 4 cocktail sticks in the scallion so that the sticks hold the different layers of each section together and cut them into "half moons". Set aside..
4. Clean and remove the stem from the mushrooms. If they are too large, cut them in half. Set aside.
5. Grate the ginger and daikon turnip. Set aside..
6. Heat the Extra Virgin Olive Oil from Spain in a wok and prepare the batter while it heats up.For the tempura to become crispy once fried, it is essential to mix the ingredients of the batter slowly. It should have a semi-liquid texture. In a bowl, beat the egg yolk, add the ice water and mix very lightly with some chopsticks. Add all the flour and mix all the ingredients to make a lumpy mixture..
7. When the Extra Virgin Olive Oil from Spain reaches 340 °F, start to fry each ingredient as follows: flour the ingredient and shake off any excess flour. Then wet it in the batter. Carefully drop it into the boiling oil until it is lightly browned. Remove it from the oil and let it dry on a plate with paper towel..
8. To finish, mix the sauce with the grated ginger and the grated daikon..
9. Combine all the liquid ingredients in a casserole, bring it to the boil and keep it warm..
10. Serve the freshly fried ingredients on a plate, accompanied by a bowl of sauce to dip them into..

So that's going to wrap it up with this exceptional food vegetable and prawn tempura recipe. Thank you very much for your time. I'm confident that you will make this at home. There's gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!

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