Seafood and vegetable tempura
Tempura is a popular Japanese dish in Australia, and for good reason. This seafood and vegetable version, done well, results in the merest hint of light, crisp
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Ingredients
- 540 grams uncooked medium king prawns
- 1 brown onion (150g) peanut oil, for deep-frying
- 450 grams ocean trout fillets, cut into 3cm pieces
- 1 red capsicum (350g), cut into 3cm pieces
- 1 kumara (250g), sliced thinly
- 8 baby zucchini with flowers attached (160g), stamens removed
- 1 cup (150g) plain flour
- 1 lemon, cut into wedges
- Tempura batter
- 1 egg white
- 2 cups (500ml) cold soda water
- 1 1/4 cup (185g) plain flour
- 1 1/4 cup (185g) cornflour
- Lemon dipping sauce
- 1/2 cup (125ml) rice vinegar
- 1/4 cup (55g) caster sugar
- 1 teaspoon light soy sauce
- 1/4 teaspoon finely grated lemon rind
- 1 green onion (green part only), sliced thinly
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