Plump and juicy prawns wrapped with super crisp batter, distinctive Japanese vegetables like shiso leaf,  thinly sliced sweet kabocha pumpkin and purple sweet potato, renkon lotus roots and Oriental black mushroom mushrooms coated with crisp batter.

In Japan, the macromolecule supply used is sometimes food. Prawn is my favorite. If you're reaching to use prawn, my recommendation is to use ‘tiger prawn’. Alternative food typically parched square measure squid, scallops, and white fish like sillaginoid or Japanese whiting.


Presentation of the dish is vital to some extent even for a home parched dish. Creating the prawn straight after you create deep cooked prawn and dish prawn could be a should. 

Basically, bound vegetables contain a great deal of wetness like tomato and cucumber. In order that they don't suit dish as a result of, by the time the wetness evaporates, the batter are burnt. Therefore for that reason, starchy vegetables like sweet potato, kabocha pumpkin, Renkon lotus roots square measure sensible to deep fry with the batter.



  • 4 Prawns
  • 2 Slices of lenkon
  • 2 Slices of shiso
  • 1/4 cup grated daikon
  • 1 Chikuwa fish cake 1 optional
  • Oil for deep frying
  • 2 Shiitake mushrooms


  • 75 ml Ice cold water
  • 1 tbsp Kewpie mayonnaise
  • 50 g Plain flour

Tentsuyu (dipping sauce):

  • 1 cup of Water
  • 1/2 tbsp Dashi powder
  • 1/4 cup Mirin
  • 1/4 cup Soy sauce
  • 1/4 cup grated daikon


  1. Prepare the prawn and vegetables and set aside. 
  2. Place the flour and add icey cold water and mayonnaise. Combine them together briefly (don't over-mix or it will be too gooey).
  3. Set aside in fridge until all ingredients and oil is ready.
  4. Fill a deep pan or deep-fryer with vegetable oil and heat until 180c.
  5. Add each ingredient (prawn & vegetable) to the batter individually to coat them and put them into the oil.
  6. When the prawn and vegetable is cooked, if you lift them up out of cooking oil with a pair of chopsticks you can feel tiny vibration.
  7. When the ingredients are cooked, place them onto a plate lined with a paper towel to absorb the excess oil.
  8. Continue to coat and fry each ingredient until all done.

Sauce :

  1. Add the mirin to a small sauce pan and boil on high heat for about 1 minute (this will allow all the alcohol to evaporate).
  2. Add the water, soy sauce, and dashi powder and bring to a boil.
  3. Place the sauce in a bowl and allow it to cool down then serve with the Tempura.
  4. Pour about 1/4 cup of Tentsuyu in a small bowl with about 1 tbsp of grated daikon to serve with Tempura. 

Viral Post