Recipes
Japanese Cuisine > TEMPURA
Crisp green bean & duck tempura
Crispy sole tempura
Poppy seed tempura with soba noodles
Prawns and fresh seaweed tempura
Red Snapper Tempura
Seared tuna with courgette tempura
Shrimp Tempura with Creamy Spicy Sauce
Crisp green bean & duck tempura

Ingredients:

Directions:

Pour the vegetable oil into a large saucepan or deep fat fryer and heat until a small cube of bread turns golden-brown in 30 seconds.
For the batter, place the ice cubes, baking powder and flour in a large bowl. Gradually whisk in the sparkling water until the batter has the consistency of double cream. 
Dip the sliced duck breast and green beans into the batter and then gently place each into the hot oil. Deep-fry for 4-5 minutes or until crisp and golden-brown. Remove with a slotted spoon and drain on kitchen paper. Sprinkle with salt. 
To serve, pile high on a serving plate and garnish with lemon wedges.



Preparation Time:
20 mins

Servings:
2 people

Crispy sole tempura

Ingredients:

Directions:

Heat the oil in a deep pan ready for deep frying.
Dip the sole into the flour and deep-fry the fish for half a minute or until golden and cooked through.
Remove and drain on kitchen paper.
Meanwhile, heat the olive oil in a pan, add the tomato, shallot and peas. Heat through.
Serve the fish on a bed of rice and topped with the warm salsa.



Preparation Time:
20 mins

Servings:
2 people

Poppy seed tempura with soba noodles

Ingredients:

Directions:

For the noodles, cook the soba noodles in boiling water for 5-6 minutes, then drain. Place the cooked noodles into a bowl and add all of the other noodles ingredients, except the shichimi. Stir until well combined. 
Season, to taste, with more of the mirin and sesame oil. Set aside. For the tempura, sift the flour and corn flour into a bowl and add the salt and poppy seeds. Stir until well combined. Meanwhile, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it.
Whisk enough sparkling water into the flour mixture to form a smooth batter. Dip the chicken and vegetable pieces into the batter, then carefully lower them into the hot oil, in batches if necessary, and fry for 2-3 minutes, or until pale golden-brown. Using a slotted spoon, remove the tempura from the oil and set aside to drain on kitchen paper. Repeat the process with the remaining chicken and vegetable pieces.
For the dipping sauce, mix all of the dipping sauce ingredients together in a bowl and set aside. To serve, spoon the noodles neatly onto serving plates and sprinkle with the shichimi. Place the tempura on top. Serve the dipping sauce in bowls alongside.



Preparation Time:
30 mins

Servings:
2 people

Prawns and fresh seaweed tempura

Ingredients:

Directions:

If using live/raw prawns, bring a pan of well-salted (or sea) water to the boil and blanch the prawns for about 30 seconds. Leave to cool and peel.
Wrap each prawn in a piece of sea lettuce and thread onto cocktail sticks, interspersed with lengths of spring onion. (Aim for three medium or two large prawns per stick).
Make the batter by mixing all the ingredients together, adding more water if necessary to bring it to the consistency of thick paint (do not worry if it has lumps in it). 
Make the dipping sauce by mixing the soy sauce and rice wine vinegar together and adding the chopped spring onions.
Heat the oil in a pan, then dip the cocktail sticks 3-4 at a time in the batter and drop straight into the oil. Fry until crisp (about 1 minute), drain briefly on kitchen paper, sprinkle with salt and serve immediately. 
Eat by picking up the sticks by the long end, dipping in the sauce, and eating in your fingers off the stick



Preparation Time:
20 mins

Servings:
2 people

Red Snapper Tempura

Ingredients:

Directions:

Combine first 4 ingredients in medium bowl. Gradually whisk in beer. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.) 
Preheat oven to 275 degrees Fahrenheit. Line baking sheet with paper towels. Add enough oil to heavy large deep saucepan to reach depth of 3 inches. Heat to 375 degrees Fahrenheit. 
Working with a few strips at a time, add fish to batter, stir to coat. Remove fish from batter and add to oil. Fry until golden, about 4 minutes. Using tongs, transfer fish to paper towels, drain. Keep warm in oven. 
Repeat with remaining fish and batter. Transfer tempura to platter. Sprinkle with dried red pepper. Serve with lemon.



Preparation Time:
20 mins

Servings:
4 people

Seared tuna with courgette tempura

Ingredients:

Directions:

For the tuna, combine the olive oil, honey, mustard, soy sauce and lemon juice in a bowl, then rub the mixture onto both sides of the tuna with your hands. Season one side of the steak with freshly ground black pepper, then set aside for 10-15 minutes to marinate.
Meanwhile, for the courgette tempura, heat the sunflower oil in a deep heavy-based saucepan until a breadcrumb sizzles and turns brown when dropped into it.
Whisk the plain flour, sparkling water and salt until it forms a batter with the consistency of double cream. Coat each courgette slice in the batter and fry in batches for 2-3 minutes, or until golden-brown. Remove with a slotted spoon, then set aside to drain on kitchen paper.
For the lemon aïoli, whisk all the aïoli ingredients with a fork until all the ingredients are well combined.
Heat a chargrill pan over a medium to high heat. When the pan is hot, add the marinated tuna steaks and fry for a minute on each side for rare-cook (longer if you prefer it more well-cooked).
To serve, place one tuna steak onto each serving plate, then place half of the courgette tempura onto one side of the tuna and spoon a portion of the lemon aïoli onto the other.



Preparation Time:
20 mins

Servings:
2 people

Shrimp Tempura with Creamy Spicy Sauce

Ingredients:

Directions:

Creamy Spicy Sauce:Make the by whisking together the egg yolk, salt, pepper, and vinegar, and then very gradually whisk in the grapeseed oil. Start with just a few drops of oil at a time until your emulsion is well formed, then increase the oil to a small drizzle, whisking all the while. Once the mayo is thick and all the oil has been incorporated, add the chili sauce and check for seasoning.
Tempura Batter: Lightly whisk together all ingredients to make the batter.
Shrimp Tempura: Peel and de-vein the shrimp, cut large shrimp into bite-sized pieces. In a heavy deep pot place about 5″ of oil, and with the aid of a Taylor Classic Candy and Deep-Fry Analog Thermometer , heat to 355℉ (180 C). Working in batches, dredge the shrimp in the batter and gently place 2-3 handfuls in the hot oil, fry until lightly golden, about 2 minutes. Scoop shrimp onto a paper towel covered sheet tray to drain and repeat the process until all the shrimp is cooked. Place the cooked shrimp into a large bowl with the creamy spicy sauce, and toss to coat. Splash with a little yuzu juice, sprinkle with chopped fresh chives, and serve.



Preparation Time:
20 mins

Servings:
4 - 6 people