Crispy Mixed Vegetable & Prawn Tempura | Healthy Chef Recipes

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Details

Prep and Cooking Times:

• Prep Time: 20 minutes

• Cook Time: 15 minutes

• Total Time: 35 minutes

• Servings: 2

Ingredients:

For the Tempura:

• 6 large prawns (shrimp), peeled and deveined, tails left on

• 1 large red bell pepper, deseeded and cut into thick strips

• 1 bunch fresh asparagus, tough ends trimmed

• 1 small head of broccoli, cut into small florets

• A handful of fresh cilantro (coriander) sprigs for battering

• Vegetable oil (for frying)

• 1 cup all-purpose flour

• 1 tbsp cornstarch

• 1 cup ice-cold sparkling water

• 1 large egg yolk (kept cold)

For the Dipping Sauce & Garnish:

• 1/4 cup sweet chili sauce

• 1 tbsp rice vinegar

• 1 tsp soy sauce

• 1/2 tsp chili garlic paste (or to taste)

• Flaky sea salt (for garnish)

• Fresh microgreens or pea shoots (for garnish

Recipe (Method):

1. Prepare the Ingredients:

• Sauce: In a small bowl, whisk together the sweet chili sauce, rice vinegar, soy sauce, and chili garlic paste. Taste and adjust heat if necessary. Pour into a small dipping bowl (like the wobbly ceramic one in the photo).

• Veggies & Prawns: Pat all the prawns and vegetables completely dry with paper towels. Dust the prawns and vegetables lightly with a tablespoon of all-purpose flour (this helps the batter stick).

• Setup: Line a baking sheet with paper towels and place a wire rack on top. Heat about 3-4 inches of vegetable oil in a deep pan or wok to 350°F (175°C).

2. Make the Tempura Batter (Do this

only when ready to fry):

• In a cold mixing bowl, lightly whisk the egg yolk and ice-cold sparkling water.

• Add the all-purpose flour and cornstarch. Whisk very gently, just until the flour is moistened. Do not overmix. A few lumps are good—this makes the batter lighter. Place the batter bowl inside a larger bowl filled with ice to keep it cold.

3. Fry:

• Work in small batches to maintain oil temperature.

• Dip the prepared vegetables (asparagus, red pepper strips, broccoli) into the batter, letting excess drip off. Carefully lower them into the hot oil.

• Fry the vegetables for 2-3 minutes per side until they are light golden and incredibly crispy.

• Next, batter and fry the prawns for about 2 minutes total, until they turn opaque pink inside and golden outside.

• For the cilantro sprigs, batter them lightly and fry for only 15-20 seconds until crisp.

• Transfer each fried piece immediately to the prepared wire rack.

4. Assemble and Serve:

• Take a large, flat, modern plate (like the matte grey one in the photo). Arrange the hot tempura pieces in an artistic, stacked structure in the center, crossing the asparagus and red pepper strips.

• Place the broccoli florets and prawns around the base.

• Nestle the bowl of dipping sauce onto the plate.

• Garnish with a sprinkle of flaky sea salt and a few delicate microgreens.

• Serve immediately with chopsticks.

SHOP THE TOOLS FOR THIS RECIPE

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