We prepared all our ingredients
which were broccoli florets, chestnut mushrooms, red pepper, jumbo
king prawns, squid rings and basa fillets.
We then prepared our dips which were dark soy and garlic balsamic,
sweet chilli hot sauce with lemon, mayo with sweet chilli sauce.
The tempura batter was plain flour with cornflour with a beaten
egg yolk and combined it together and slowly added chilled soda
water and whisked until smooth trying to keep all the air bubbles
in the batter.
Then in turn we dipped each of our ingredients in the batter
and fried in hot sunflower oil until crispy and golden. We did
in batches, broccoli, pepper, mushrooms, a couple of home grown
green chillies, basa fillet, squid rings and then the prawns.
We kept everything warm in the oven until ready to serve with
wedges of fresh lemon and our 3 scrummy dips.
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