Tempura Prawns and Vegetables

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This authentic tempura prawns and vegetables recipe delivers the delicate, lacy crunch that characterises the best Japanese cuisine. By using ice-cold water and a lumpy batter, you can achieve a light and airy coating that perfectly complements the succulent prawns and earthy shiitake mushrooms. The addition of lotus root and fragrant shiso leaves provides a wonderful contrast in textures, making this a sophisticated high-protein starter or a light main course for any occasion.

To ensure the best results, the savoury dipping sauce features a balance of dashi, soy and grated daikon radish, which cuts through the richness of the fried vegetables. This homemade version is far superior to shop-bought alternatives and is surprisingly quick to prepare. Serve your tempura immediately while the batter is at its crispest, perhaps alongside a simple bowl of steamed rice or a fresh miso soup for a complete Japanese-inspired feast.

Ingredients for Tempura Prawns and Vegetables

60ml dashi
120ml light soy sauce
2 teaspoons fresh ginger, finely grated (from about 3/4-inch piece)
80g daikon radish, finely grated (from about 4 1/2-inch piece)
60 מ"ל מירין (יין אורז יפני מתוק)
10 green beans, trimmed
12 large prawns, peeled, deveined, tail shells left intact
מלח ופלפל
About 1450ml vegetable or peanut oil for frying
475ml plain flour
1 1/2 tablespoons baking powder
2 tablespoons Asian sesame oil
10 fresh shiitake mushrooms (about 350g ), stemmed
1 large white onion, peeled and cut into 1/2-inch thick rings
60g piece fresh lotus root (about 1 1/2 inches long), peeled, and cut into 1/4-inch-thick slices
10 fresh shiso leaves

How to make Tempura Prawns and Vegetables

In small saucepan over moderate heat, stir together all ingredients. Bring to simmer, then remove from heat and keep warm. (DO AHEAD: Sauce can be made ahead, refrigerated in covered container up to 2 days, and rewarmed over moderate heat before serving.)

Bring medium pot water to boil over high heat. Have large bowl ice water ready. Add green beans to boiling water and blanch just until crisp-tender, about 30 seconds. Using slotted spoon, immediately transfer to ice water to stop cooking, then drain well and dry on paper towels.

Make several shallow cuts across inside curve of each prawns and gently press prawns flat on cutting board (to help prevent curling during cooking). Sprinkle prawns with salt and pepper.

In large saucepan over moderate heat, heat 4 inches of oil until thermometer registers 163°C.

In large mixing bowl, whisk together flour, baking powder, and sesame oil. Gradually and gently whisk in 600ml ice water, mixing just until dry ingredients are moistened. (Batter will be very lumpy.)

Working in batches, using tongs or chopsticks dip prawns and vegetables into batter and fry, turning occasionally, until golden, about 1 1/2 minutes for green beans, 2 minutes for prawns and other vegetables. Transfer to paper towels to drain. Return oil to 163°C between batches and, using spider or slotted spoon, remove any residual bits of batter from oil before adding next batch.

To fry shiso leaves, gently lay each leaf on top of batter to coat 1 side, then drop, batter-side-down, into oil and fry without turning until underside is golden, about 1 minute. Transfer to paper towels to drain.

Serve tempura immediately with dipping sauce.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.