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Donna Haydonnahay.com.au Do you have a recipe you would like to share with our readers? Email it to sunday@ntnews.com.au

sundayterritorian.com.au FOOD SUNDAY

With its barely-there golden coating, light and delicate tempura is impossible to resist. This

noodle salad with tempura prawns is just the thing for an elegant lunch while a platter of

vegetables with soy and ginger dipping sauce is perfect for a chic party starter. Try your

hand at making this simple batter and you’ll start seeing vegetables in a whole new light.

crisp and light

photography Chris Court

styling Steve Pearce

recipes Jessica Brook

tempura batter

½ cup (75g) cornflour, sifted

¾ cup (110g) self-raising flour, sifted

1 teaspoon sea salt flakes

1 cup (250ml) cold soda water

2 ice cubes

To make the tempura batter, place the

cornflour, flour, salt and soda water in a

bowl and whisk until just combined. The

mixture will still be a little lumpy. Add

the ice cubes and keep the batter chilled

before using.

chilli tempura prawns with noodle salad

¼ cup (60ml) mirin

¼ cup (60ml) soy sauce

1 tablespoon white wine vinegar

200g cooked vermicelli noodles

1 long red chilli, seeds removed and

finely chopped

1 x quantity tempura batter (see recipe)

16 medium green (raw) prawns, peeled

with tails intact

vegetable oil, for deep-frying

360g radishes, trimmed and thinly sliced

3 green onions, trimmed and shredded

1 long red chilli, seeds removed and

shredded

mint leaves, to serve

Place the mirin, soy and vinegar in a bowl

and mix to combine. Place the noodles,

and half the dressing in a bowl and toss

to combine. Set aside.

Add the chilli to the batter and mix to

combine. Heat the vegetable oil in a large,

deep saucepan over medium heat until the

temperature reaches 180°C on a deep-frying

thermometer. Dip the prawns in the batter

and cook, in batches, for 1−2 minutes or until

golden and cooked through. Drain. Arrange

the noodles, radish, chilli, green onion and

mint on plates and serve with the prawns

and extra dressing. Serves 4.

vegetable tempura with soy and ginger sauce

vegetable oil, for deep-frying

2 green chillies, halved

300g butternut pumpkin, peeled and

thinly sliced

300g sweet potato, peeled and

thinly sliced

12 green beans, trimmed

200g broccolini, trimmed

1 x quantity tempura batter (see recipe)

ginger and soy dressing

¼ cup (60ml) soy sauce

1 teaspoon caster sugar

2cm piece (10g) ginger, peeled and finely

sliced

To make the ginger and soy dressing,

mix to combine the soy, sugar and ginger.

Set aside.

Heat the vegetable oil in a large, deep

saucepan over medium heat until the

temperature reaches 180°Con a deep-frying

thermometer. Dip the vegetables in the batter

and cook, in batches, for 2–3 minutes or until

tender and light golden. Drain on absorbent

paper and keep warm while you cook the

remaining vegetables. Serve immediately

with the dipping sauce. Serves 4.

tips + tricks

+ DON ’T overwork the batter.

You want to leave it a little

lumpy in order to get the

desired light texture.

+ ADD ING ice cubes to the

batter will help to create

a very light and crispy

batter once fried.

+ S ERVE the tempura

vegetables as a snack or

part of a Japanese-style

banquet.

+ KEEP the cooked tempura

warm in a low oven while

cooking the remaining

prawns or vegetables.

temperature reaches 180°C on a deep-frying

and cook, in batches, for 1−2 minutes or until