or spoon dropped tempura is what we had for dinner last night! I really enjoy being pregnant as it’s the one time I throw all diet caution to the wind and eat whatever I like! I made this last week and just had to eat it again! This recipe comes from my japanese cooking and pattern making teacher who sadly went back to japan and isn’t teaching anymore…..
2 french beans (I used peas today)
1 cup iced water (just pop a glass of water in the freezer for 1/2 hour)
1 1/2 cups sifted plain flour
1 1/2 cups water
1/2 packet fish stock (I used 1 tsp)
2 Tbsp sake
4 Tbsp soy sauce
1 Tbsp sugar
canola oil to deep fry
– cut all vegetables into fine strips and place in bowl. Combine egg, iced water and flour and whisk before adding to the vegetable mix.
– now make sure everyone is out of the kitchen and entertained so you can get down to deep frying! thankfully I’m locked in my kitchen with 2 safety gates these days to keep little people away from the hot oil.
-heat oil in large frypan or saucepan to deep fry. When hot, drop tablespoon fulls of mixture by rolling them into the pan on the side, We like ours with lots of mixture but you can also have them with hardly any coating on them for a crispier less pancake kind of tempura.
– after a minute or two turn over and when slightly golden on both sides take out and let drain on paper towel. I do about 8 or so at once and then pass them on the table
– serve with boiled rice and dipping sauce. To cook sauce just bring the sauce ingredients to the boil and serve in small bowls.
Now I’ll just warn you that the way it works in this house is that everyone else gets to sit down at the table and enjoy their rice and tempura while mummy is still in the kitchen doing the next batch so I just tend to eat mine while I’m still cooking…..BUT it’s so worth it! And check out this food blog…..la fuji mama…I think I could be doing all my meal planning over there. And I found a few more tempura recipes online for you too……here , here, here and here