4 prawns shelled and deveined
150 g (5oz) sweet potato
150 g (5oz) pumpkin
4 shiitake mushroom
Vegetable oil for deep-frying 3 cm (1") thick daikon radish, grated
Thumb size ginger, grated
1 cup (200ml) plain flour
1 egg yolk
1 1/2 cup (300ml) dashi stock
2 tablespoon light soy sauce
2 tablespoon soy sauce
4 tablespoon mirin
- Make 3-4 slits on the belly side of each prawn and pull ends against each other so the prawn stays straight.
To prevent oil splattering, trim off the sharp ends of tails and push out moisture.
- Slice sweet potato and pumpkin into 5 mm (1/8") thickness. Blanch in water. Make a decorative criss-cross notch onto each cap of mushrooms.
- In a measuring cup, put egg yolk and water to measure 200 ml. Pour into a small bowl and mix lightly. Add flour and blend only lightly.
- In a small saucepan, bring dipping sauce ingredients to a boil; allow to cool.
- Heat oil and test the temperature by dripping in a little batter. If it sinks halfway to the bottom of pot and quickly floats up to the surface of oil, it is ready. Dip ingredients in the batter and slide into the hot oil in this order: prawn then vegetables.
It is advisable to dust seafood with flour before dipping into the batter so the batter clings well. Deep fried for a few minutes until golden brown, turning once.
- Arrange on individual serving plates lined with paper. Make a mound of grated daikon radish and ginger and serve hot with the dipping sauce.
Serves : 4
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