How to Make Tempura Moriawase (Assorted Tempura with Seafood and Vegetables Recipe) | VR180 Cooking

By ochikeron · 45 min

Ingredients

Instructions

1. Shell the prawns, leaving the tails on, devein them, and make shallow cuts about a third of the way deep on the belly side so they straighten. Trim off the tail tip and drain out the water inside to prevent splattering.
2. Bring the dashi, mirin and soy sauce to a boil in a pan to make the tentsuyu.
3. Mix the ice-cold water and flour for the batter. Keep the water ice-cold and leave the batter lumpy; do not overmix.
4. Heat the vegetable oil in a deep pan to 180–190°C (340–350°F).
5. Dip the ingredients lightly in the batter and fry right away until golden and crisp. Drain on a rack or paper towel, frying only a few pieces at a time.
6. Serve hot with the tentsuyu and grated daikon, or with salt and sudachi or lemon.

Summarized from ochikeron's video. Watch it for the details.

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