The secret to great tempura is to make the batter just as you need it. Do not let it stand. It should be lumpy and should only be loosely folded together. The mark of a good tempura batter is a powdery ring of flour at the sides of the mixing bowl and a mixture marked with lumps of dry flour.
The oil you are deep-frying in should be at a constant temperature, giving an even frying and precise control. Always use the freshest ingredients.
If you like a thicker coating, make a thicker batter using less iced water. Likewise, if you want a thinner coating add slightly more iced water to the batter.
INGREDIENTS
8 large raw green prawns, peeled and de-veined
For the tempura batter:
Vegetable oil for frying (approx 1 litre)
1 large free-range egg yolk
150ml (1/4 pt) iced water
150g (5 oz) flour, sieved, plus extra for dredging
For the sweet chilli sauce (makes 600ml (1pt)):
6 small red chillies, deseeded
4 red peppers, seeded and roughly chopped
4 cloves garlic, peeled and crushed
1 tblsp ginger, grated
2 shallots, roughly chopped
30ml (1 fl oz) fish sauce (nam pla)
400g (14 oz) tinned chopped tomatoes and juice
225g (8 oz) soft dark brown sugar
100ml (3½ fl oz) sherry vinegar
Recipe continues
METHOD
For the tempura prawns:
Heat the oil to 190ºC/375ºF. Dredge the prawns in some flour to coat. Make the batter as you are waiting for the oil to heat.
In a mixing bowl, lightly beat the egg yolk, then add the iced water and give this a very slight mix then add the flour. Mix with a fork a few times until the ingredients are loosely combined. The batter should be very lumpy. If you over-mix the batter will be sticky and the coating will turn out oily and heavy.
Drop the floured prawns into the batter and then immediately into the oil. Allow to cook for 1 minute or until the batter is beginning to turn golden brown. Remove and drain on kitchen paper.
Repeat with the remaining prawns serve immediately with the sweet chilli sauce (below).
For the sweet chilli sauce:
Place the chillies, peppers, garlic, ginger, shallot, fish sauce and tomatoes in a food processor and blend until smooth. Put the puree with the sugar and vinegar in a saucepan and bring to the boil, stirring from time to time.
Reduce heat and simmer for 40-60 minutes until thick. Stir regularly, especially in the latter stages of cooking.
Strain through a fine sieve. Bottle in warm sterilised jars. Allow to cool, then refrigerate. Will keep for 2 weeks.