Japanese mixed tempura

Ready in 20 minutes | Serves 2

Tempura is one of Japan's most famous and beloved dishes. Follow this recipe for a perfectly fried vegetable and shellfish dish: crispy on the outside and tender on the inside!

Ingredients

• 1 pack of Arnaboldi Japanese tempura
• 200 ml of cold water
• 1 medium-large carrot
• 2 celery stalks (use the central part of the celery, it has no strings and is tender)
• 6/7 broccoli florets
• 6 prawns (shelled and gutted)
• a few sage leaves
• frying oil to taste

Preparation

Clean, dry, and cut the celery and carrot into strips. Blanch the broccoli florets in hot, salted water for a few minutes. Wash the sage leaves thoroughly. For a tastier result, we recommend using the larger leaves.
Clean the prawns: remove the shell and internal casing, keeping only the tail part intact.
Dry all the ingredients well and set them aside.

At this point you can proceed to making the tempura: pour 200 ml of cold water from the fridge into a bowl, gradually add the Arnaboldi tempura mix and mix with a whisk until you obtain a lump-free batter.

Heat about 2 inches of seed oil in a pan. Once hot (around 350°F), take all the ingredients one at a time and dip them first into the batter and then into the oil. When they begin to puff up, gently flip them over. Once golden brown, drain them on paper towels.

Serve your tempura while still hot and accompany it with soy sauce, if you like, or with your favorite sauces.

Chef's advice
Tempura is a light dish made with vegetables and fish. Try making it by combining different ingredients, such as pumpkin, zucchini, eggplant, salmon fillets, and calamari.

Recipe by

NotOnlyCrianza