Vegetables and Prawn Tempura

IJsselstein, Friday, 10 January 2003 03:02:08


For 4 serving
1/2 cauliflower
275 gram Broccoli
8 pieces Raw shelled prawns with tails intact
8 button Mushrooms
Vegetable oil, for deep frying
Lemon wedges and twigs of coriander
Soy sauce or sweet and chili sauce, to serve
For the paste:
115 grams Plain flour
2 separated Eggs
175 ml Cup iced water
2 tablespoons Vegetable oil
pinch of salt


  1. Cut the cauliflower and broccoli into medium-size florets. Blanch all the florets for 1-2 minutes. Drain. Refresh under cold running water. Put to one side.
  2. To make the paste, place the flour and salt in a bowl, blend together the egg yolks and water and stir into the flour, beating well to make a smooth paste.
  3. Beat in the oil and then whisk the egg whites until stiff and fold into the paste. Wash and chop the coriander.
  4. Heat the oil to 190 degrees Celcius. Coat the vegetables and prawns in the paste. Fry until lightly golden brown and puffy. Let the oil drip off on kitchen paper and keep warm while frying the remaining tempura.
  5. Arrange the tempura on plates and garnish with lemon and coriander. Serve with soy sauce or sweet and chili sauce.