Assorted Tempura

Feb 26, 2016
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For Tempura:

  • Prawns 300 gm
  • Boneless fish 300 gm
  • Shakarkandi 300 gm
  • Green beans 200 gm
  • Carrots 2
  • Vinegar 1 cup
  • Oil for fry
  • Salt to taste

For Dip:

  • Chinese soya sauce 1 cup
  • Lemon juice 3 tbsp
  • Mooli ka paste 2 tbsp

For Batter:

  • Eggs 6
  • Maida 1 cup
  • Corn flour 1/2 cup
  • Cold water as required
  • Salt to taste


  1. For tempura: Clean prawns and fish and cut fish into slices.
  2. Now put vinegar, wash it and keep it aside.
  3. Dry its water nicely with kitchen towel.
  4. Now cut carrot, green beans and shakarkandi.
  5. For dip: Mix soya sauce and lemon juice nicely in mixing bowl.
  6. Take out in serving plate and keep mooli paste in center.
  7. Dip is ready.
  8. For batter: Mix all ingredients nicely in mixing bowl, make thick batter, keep in fridge for 3-4 hours and take out at that time when you fry tempura.
  9. Heat oil in pan on medium flame.
  10. Take out batter from fridge, dip prawns, fish and carrot and fry it.
  11. Then take out in serving dish and serve with dip.

Assorted Tempura is Japanese dish. It is prepared with fish, prawns & carrot, dipped in maida & cold water batter and deep fried. It is served with dip. You can use any vegetables you want.

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