I like to use this recipe I found in Recipezaar to make my tempura, because the tempura coating turns out very crispy and stays so for a long time. It calls for (non-dark) beer and rice flour, but I omit the cayenne pepper and garlic powder, because these two ingredients are too overpowering - they make the tempura non-Japanese in taste. Instead I like to add a bit of oyster sauce to add some flavour to the tempura batter.
I also like to use instant tempura batter, the best one I've tried so far is the one from Ottogi, a Korean brand. When using instant tempura batter, I always use ice-cold water to make sure the tempura turns out crispy. I've tried making tempura batter with egg, but it was not as good as the non-egg tempura batter.
- 10 prawns
- 1 spring onion, cut into 5 cm long matchstick pieces
- 1 medium onion, sliced
- 1/2 cup cold beer /cold soda water
- 1/2 rice flour
- 1/2 tbs oyster sauce
- 100 ml dashi stock
- 3 tbs soy sauce
- 2 tbs mirin
- 2 tbs sake
- 1 tbs sugar
- Whisk cold beer, oyster sauce and rice flour in a bowl.
- Coat the prawns and onions with flour before dipping them in the tempura batter mixture.
- Deep fry for 12 seconds.
And...being a sushi lover, here is my 2 cents - use your prawn tempura to make sushi too :)!
In Sydney, there are many small Sushi bars selling handrolls looking like the sushi rolls above for AU$1.80 each. I don't know if the rolls still cost the same now, or more expensive.