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    Tempura with Ginger Soy Dipping Sauce

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    Tempura with Ginger Soy Dipping Sauce

    Ignore your instincts when making the batter. It must remain lumpy to ensure a crisp, lacy coating.

    Serves: 4


    • Batter
    • 1 egg yolk
    • 225ml iced water
    • 115g plain flour, sifted
    • Dipping sauce
    • 4 tablespoons Kikkoman soy sauce
    • 4 tablespoons mirin
    • 4 tablespoons sake
    • 1 tablespoon minced ginger
    • Tempura
    • 20 asparagus tips
    • 12 king-sized raw prawns
    • 20 wild rocket leaves (optional)
    • Vegetable oil for deep frying
    • Extra plain flour, sifted


    1. Make the dipping sauce. Put the soy sauce, mirin, sake and ginger in a small pan. Simmer gently for 5 minutes. Remove from the heat and mix in 4 tablespoons warm water. Leave to cool.
    2. Wash and pat dry the asparagus tips. Twist off the prawn heads and remove the shells, apart from the tail tip. Run a knife down the back of each prawn and pull away the black digestive cord. Rinse and pat dry. Wash and dry the rocket leaves (if using). It is essential that the prawns, asparagus and leaves are completely dry before being floured and battered. Heat the oil to 170°C.
    3. Meanwhile, drop the egg yolk into a bowl. Add the iced water and roughly mix with 1 or 2 strokes. Add the flour and barely mix, so the batter is still lumpy. When the oil is ready, coat the asparagus tips in flour, dip into the batter then slip into the oil. Work quickly, frying the asparagus in batches for about 3 minutes, turning once. The batter should barely colour. Drain and set aside on kitchen towel, then repeat the process with the leaves (if using).
    4. Increase the oil temperature to 180C. Flour and batter the prawns and fry for 3 minutes, turning once. Arrange the prawns on plates with the asparagus and leaves, and the sauce in little bowls. Serve immediately.

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