ingredients
makes about 30
12 raw king shrimps
1 sheet nori, cut into 12 thin strips
2 cups tempura flour or All purpose flour
2 cups iced water
2 egg yolks, lightly beaten
oil, for deep-frying
flour, for coating
2 1/2 cups broccoli florets
1 cup button mushrooms
1 red pepper (capsicum), cut into thin strips
soy sauce, for serving
method
1. Peel and devein the shrimps, leaving the tails intact. Cut a slit in the underside of each prawn (this will prevent them curling) and wrap a piece of nori around the base of the tail.
2. Sift the flour into a bowl, make a well in the centre and add the iced water and egg yolk. Stir with chopsticks until just combined. The batter should be slightly lumpy.
3. Fill a deep heavy-based pan one third full of oil and heat to 180°C (350°F), or until a cube of bread dropped into the oil turns golden in 15 seconds.
4. Dip the shrimps in flour to coat, shake off any excess, then dip in the batter. Cook the shrimps in batches until crisp and light golden. Drain on crumpled paper towels. Repeat with the vegetables. Serve the tempura immediately with soy sauce for dipping.
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more information
Tempura should have a very light batter and needs to be served as soon as it is cooked. Be sure that the water is ice cold as this helps to lighten the batter. If you are unsure, add a few ice cubes. If you use All purpose flour, add a little extra water to help thin the batter.
