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PrintFISH TEMPURA
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Shell the prawns, leaving the tails intact. Wash the fish and the squid and pat dry. Dust them all with the 2 tablespoons flour.
- Make a batter by beating together the egg yolk and water. Sieve in the plain flour and mix in well with a table knife.
- Dip each piece of fish into the batter, shaking off any excess.
- In a wok or deep-fat fryer, heat the oil to 180°C/350°F. Lower in the fish pieces a few at a time and cook for 5 minutes.
- Lift them out carefully and drain on paper towels, keeping warm until required.
- Mix together the soy sauce, lime juice, rind and sherry and serve as a dip with the cooked fish.
INGREDIENTS
- 15 uncooked large prawns
- 4 whitefish fillets, skinned and cut into strips
- Small whole fish, e.g. smelt or whitebait
- 4 squid, cleaned and cut into strips
- 4 tablespoons plain flour, for dusting
- 2 egg yolk
- 150 grams plain flour
- Sesame Oil for frying
- 100 ml soy sauce
- Juice and finely grated rind of 2 limes
- 100 ml dry sherry
8 comments for “Fish Tempura”
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