天婦羅（炸蝦及蔬菜）Prawn and Vegetable Tempura

Prep 25 min·Cook 20 min

1. 1You're here
   Step 1.

   Make the tentsuyu: simmer the dashi, soy and mirin for 1 minute. Keep warm. Grate the mooli and squeeze lightly.

   200 ml Dashi (Kombu and Bonito Stock)3 tbsp Japanese soy sauce3 tbsp Mirin80 g Mooli, finely grated

   1 min
2. 2
   Step 2.

   Peel the prawns, leaving the tail. Devein, trim the tip of the tail and squeeze out its water. Make 4–5 shallow cuts across the belly and press the prawn straight.

   12 Raw king prawns, shell on

   Knife work

   Wok-chan's tip鑊仔貼士

   Straightened prawns don't curl in the oil, and the dry tail won't spit.
3. 3
   Step 3.

   Pat the prawns and vegetables completely dry and dust lightly with flour.

   12 Raw king prawns, shell on150 g Sweet potato, sliced 5 mm into rounds½ Aubergine, cut into 1 cm fans or slices6 Fresh shiitake, stems removed2 tbsp Plain flour for dusting

4. 4
   Step 4.

   Heat the oil to 170°C for vegetables. Just before frying, mix the egg yolk and ice water, then add the flour and cornflour and stir a few times with chopsticks. Leave it lumpy.

   1 l Oil for deep-frying1 Egg yolk180 ml Ice-cold sparkling or still water100 g Plain flour, chilled1 tbsp Cornflour

   0 minBatter / coating
5. 5
   Step 5.

   Dip the vegetables in batter and fry a few at a time: sweet potato 3 minutes, aubergine and shiitake 1½–2 minutes, until crisp but pale. Drain on a rack.

   150 g Sweet potato, sliced 5 mm into rounds½ Aubergine, cut into 1 cm fans or slices6 Fresh shiitake, stems removed1 l Oil for deep-frying

   3 minDeep-fry
6. 6
   Step 6.

   Raise the oil to 180°C. Hold each prawn by the tail, dip in batter and fry for 1½–2 minutes. Drizzle a little extra batter over them in the oil for a lacy crust.

   12 Raw king prawns, shell on1 l Oil for deep-frying

   2 minDeep-fry
7. 7
   Step 7.

   Serve at once with the warm tentsuyu, grated mooli and ginger to stir in.

   80 g Mooli, finely grated1 tsp Ginger, grated