Tempura

Ingredients:1servings
Prawns 2
kabocha squash(sliced) 2
eggplant (sliced) 2
flour 50 g
Ice cold water 75 ml
Oil for deep frying as needed
Otafuku Tempura Sauce 2 tbsp
Instructions
  1. 1Place the flour and add icey cold water.
    Combine them together briefly .
  2. 2Fill a deep pan or deep-fryer with vegetable oil and heat until 180c.
  3. 3Add each ingredient to the batter individually to coat them and put them into the oil.
    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.
  4. 4When the ingredients are cooked, place them onto a plate lined with a paper towel to absorb the excess oil.
  5. 5Put Otafuku Tempura Sauce on top to finish it.