RECIPE | SEAFOOD TEMPURA

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Seafood Tempura Information
       
   

All ingredients are available at Yau Brothers

Preperation Time: 20 minutes
Cooking Time: 20 minutes
Serves: 4

Recipe and photograph reprinted by permission from Australian Consolidated Press (UK). © ACP Publishing Pty Ltd 2001
Seafood Tempura Ingredients
 

12 medium uncooked prawns (300g)

2 cleaned squid (180g)

2 medium browned onions (300g)

8 fresh shitake or large button mushrooms

2 sheets toasted seaweed (yaki-nori)

20g dried wheat noodles (somen), cut in half

Vegetable oil, for deep frying

12 scallops

300g thin white fish fillets, cut into 3cm cubes

1 small red capsicum (150g), seeded, cut in 3cm squares

Plain flour, for dusting ingredients

1 quantity batter

1 lemon, cut into wedges

1 quantity dipping sauce

Seafood Tempura Steps
 

1. Shell and devein prawns, leaving tails intact. Make three small cuts on the underside of each prawn, halfway through flesh, to prevent curling when cooked. Trim a thin edge off each tail and, with the back of a knife, gently press to expel any moisture that might make the oil spit during cooking

2. Cut squid in half lengthways; lay flat, with shiny smooth-side up, on chopping board. Holding knife at 45-degree angle, slice diagonally halfway through flesh. Repeat, slicing in the opposite direction to make a diamond pattern. Cut squid into large squares or strips

3. Halve onions from root end. Insert toothpicks at regular intervals to hold onion rings together and slice in between. Disgard mushroom stems; cut a cross in the top of caps

4. Cut one sheet seaweed into 5cm squares, halve the other sheet and cut into 2cm-wide strips. Brush seaweed strips with water and wrap tightly arounf about 10 noodles, either at one end or in the middle; reserve noodle bunches

5. Heat oil to moderately hot (170°C). Dust seafood and vegetable ingredients, except seaweed squares, lightly in flour; shake off excess flour. Dip seaweed squares and other ingredients in batter, drain excess; deep-fry ingredients, in batches, until golden. Drain on absorbent paper. Only fry small amounts at a time and make sure enough time is allowed for oil to come back to correct tempurature before adding next batch

6. Finally, deep-fry reserved noodle bunches and serve as a garnish. Serve with lemon and bowls of dipping sauce

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