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06 October 2015,10:47 by
J.Sujatha

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FISH TEMPURA

Serves :
4

Preparation Time :
30 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Shell the prawns, leaving the tails intact. Wash the fish and the squid and pat dry. Dust them all with the 2 tablespoons flour.
  • Make a batter by beating together the egg yolk and water. Sieve in the plain flour and mix in well with a table knife.
  • Dip each piece of fish into the batter, shaking off any excess.
  • In a wok or deep-fat fryer, heat the oil to 180°C/350°F. Lower in the fish pieces a few at a time and cook for 5 minutes.
  • Lift them out carefully and drain on paper towels, keeping warm until required.
  • Mix together the soy sauce, lime juice, rind and sherry and serve as a dip with the cooked fish.

INGREDIENTS

  • 15 uncooked large prawns
  • 4 whitefish fillets, skinned and cut into strips
  • Small whole fish, e.g. smelt or whitebait
  • 4 squid, cleaned and cut into strips  
  • 4 tablespoons plain flour, for dusting
  • 2 egg yolk
  • 150 grams plain flour
  • Sesame Oil for frying
  • 100 ml soy sauce
  • Juice and finely grated rind of 2 limes
  • 100 ml dry sherry

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