Another easy and great tempura recipe.

Those are bunch of mixed prawns, squids, shiitake mushroom, avocado, capsicum, crabmeat and sweet potatoes.

For the dipping, I made some sweet and spicy soy sauce which I think serves great for the tempura.

The tempura seemed not to attract much of his attention.

He ended up biting the tail of the prawns instead of the ‘body’

Thanks to Bing for the wonderfully turned out tempura. This recipe is definitely a keeper

Seafood and Vegetable Tempura

adapted from: Bing

Tempura Batter:

1 egg yolk

1 cup iced water

1 cup cake flour, sifted

½ teaspoon baking powder

• Lightly beat the egg yolk and pour in iced water gradually in a mixing bowl, stirring (preferably with chopsticks) and blending well. Add flour and baking powder all at once, stroke a few times with chopsticks until the ingredients are loosely combined. The batter should be somewhat lumpy.

• Heat the vegetable oil in a deep fryer.  Flavor it with a tablespoon of sesame oil. Dust the prawns in flour to soak up remaining moisture.  Shake off excess flour.

• Dip the prawns in the batter one by one.  Do not overcrowd.  Fry until golden brown, turning once, about 3 minutes.  Drain each tempura on a paper towel for a few seconds. Serve with sauce.

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