Crispy Tendon Tempura Rice Bowl

2 portions Japanese short grain rice, cooked
4 large prawns, head on and shell on
1 sweet potato, thinly sliced
½ onion, sliced into rings
1 small broccoli head, cut into florets
1 small lotus root, thinly sliced
Oil for deep frying

The Tempura Batter

250g rice flour
2 tablespoons cornflour
2 egg yolks
Pinch salt
200–250ml cold soda water

The Sauce

2 tablespoons Japanese soy sauce
1 tablespoon mirin
3 tablespoons dashi stock

PREPARATION

1. Peel the prawns leaving the tail shell intact. Remove the head and devein the prawns.
2. Lightly score the underside of each prawn to prevent it curling when fried.
3. Slice the sweet potato, onion and lotus root into thin pieces. Cut the broccoli into small florets.
4. In a bowl mix the rice flour, cornflour, egg yolks and a pinch of salt.
5. Gradually add cold soda water while mixing until the batter reaches a thin single cream consistency.
6. In a small bowl combine soy sauce, mirin and dashi to make a light dipping sauce.

COOKING

1. Heat oil in a wok to around 180°C.
2. Dip the vegetables into the batter and carefully place them into the hot oil.
3. Fry until light golden and crisp, then remove and drain on kitchen paper.
4. Dip the prawns into the batter and fry until golden and crispy.
5. Lightly fry the prawn heads as well for extra crispy garnish.
6. Place steamed rice into serving bowls.
7. Arrange the crispy tempura vegetables and prawns on top of the rice.
8. Drizzle the soy, mirin and dashi sauce over the tempura.
9. Serve immediately while the tempura is still crisp.

School of Wok Tips

• Use very cold soda water to keep the tempura batter light and crisp.
• Do not overmix the batter or it will become heavy.
• Fry vegetables first as they cook faster than prawns.
• Tempura is best eaten immediately while the batter is at its crispiest.

FAQs

What is tendon?
Tendon is a Japanese dish of tempura served over steamed rice with a light savoury sauce.

Why use rice flour in tempura batter?
Rice flour creates a lighter and crispier coating compared to regular wheat flour.

Can I use other vegetables for tempura?
Yes. Popular options include aubergine, courgette, mushrooms and green beans.