Tempura with ponzu 🍋

By Andy Cooks · 45 min

Ingredients

Instructions

1. Put the mirin in a small saucepan, bring it to a boil over medium-high heat and boil for 2 minutes, then take it off the heat.
2. Put it in a sterilised glass jar with the other ponzu ingredients, leave to cool, then refrigerate, ideally for several days. Sieve before serving.
3. Heat oil in a deep pan to 5 cm deep, to 180°C (355°F).
4. Sieve the flour, bicarbonate of soda and salt into a bowl.
5. Whisk the egg and sparkling water together in a large bowl. Using chopsticks, fold in the flour mixture in a zigzag until just combined, then add the ice cubes.
6. Toss the vegetables and prawns in extra cornflour in batches, dip them into the batter and let the excess drip off, then lower gently into the oil.
7. Fry for 1-2 minutes until lightly golden, or 2-3 minutes for prawns. Keep the oil above 180°C (355°F) throughout.
8. Move to a wire rack over a tray and season with salt. Keep frying in batches, stirring the batter with chopsticks to mix in the ice as you go.
9. Serve the tempura straight away with the ponzu on the side.

Summarized from Andy Cooks's video. Watch it for the details.

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