Anne's Asian Tempura

Ingredients for 4 servings:

• 100 g flour
• 100 g cornstarch
• 1 tsp salt
• 250 ml sparkling mineral water, ice-cold
• 1 egg(s), size M
• 6 thin bunched carrots
• 250 g asparagus, green
• 250 g broccoli
• 12 shiitake mushroom(s), alternatively button mushrooms
• 4 shrimp(s), e.g. Black Tiger, headless, peeled, deveined
• 1 liter corn oil for frying

Instructions

Working time approx. 1 hour; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

Anne’s Cooking School

1. Sift flour and cornstarch into a large bowl. Mix in salt. 2. Whisk in water and egg. 3. Gradually stir into the flour mixture. Stir everything into a smooth batter. Chill for 30 minutes. 4. Peel carrots and halve lengthwise. Peel the bottom third of the asparagus. Trim the ends. Cut broccoli into small florets. Remove the stems from the mushrooms. Halve prawns horizontally. 5. Preheat oven to 80 degrees (fan 60). Line a large plate with 3 lengths of kitchen paper. Heat oil in a wide pan. Check temperature with a wooden skewer. If bubbles rise, it is hot enough. Reduce temperature slightly. 6. Stir batter. One after the other, dip the vegetables in the batter using two forks, then finish with the prawns. Drain briefly and deep fry in hot oil. 7. Fry the carrots (3-4 minutes), asparagus and broccoli (2-3 minutes), and mushrooms and shrimp for 3 minutes. 8. Drain the fried vegetables and shrimp on paper towels and keep warm in the oven. Tip: Serve with sweet chili sauce and ponzu sauce.