High calorie, high fat and high cholesterol lunch.... Tempura with rice. Unhealthy, but delicious - which is often the case with unhealthy food...;).
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.
Ingredients
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCR1V00QaH2mUWjB2dhEzez3w_RESoiQN-sqs7JLL-uhfeCk7UmP6XkNHSgm57uQINjcw7i3tZiNMHLQrzgz55XGpxjVZrjDfZss6g17awiOsUWyCk7Eivi_IOgWP-K5RzRYdDcWDdbmqk/s640/Tempura.JPG)
And...being a sushi lover, here is my 2 cents - use your prawn tempura to make sushi too :)!
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy1lcv2hOSHF9qOzdRiUr0unE_4Y8E4Z4i46jzzsQc64E4HHBULhtT41YYl2GEIwBG4UtmRxlYQSi_ojteQotGwt3BGfn3IPkqR_NFgkdek7FXVl2HSFXW_tC_bUpVetuOBUduXf0lMno4/s640/Sushi.JPG)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1vSkJt4H5tg0XR3KLvaKnDIRmpYTvhfKRk9CsGw9TSIkxtbdMkyCrWIJTbIu93AUI87bOO1zb_GOyEHOu6t2v4hYRrHT8gCd8yEXLQExD-5Ced_pP8JvFQ8F7boKJLa57_8s8B-onVrj0/s640/DSC04630.JPG)
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.
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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.