Note: If this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com. Thank you!
‘Want something for a change? Maybe a Japanese food might be the answer. Vegetables and Shrimp or prawns dipped in homemade tempura batter and fried; served with organic Buckwheat noodles marinated with soba sauce for dinner. Mm-mm…good!
I went to the new Asian store that opened up about a few months ago. It’s about 8 miles away from home. When I went in, I felt like I was in candy land. They must have brought half of Korea. Don’t get me wrong, it’s actually a very good thing! You have no idea how happy I was. Why? Because first, one of the Asian stores in the area closed down. Second, they have varieties of fresh seafood, produce, rice, noodles, and sauces, and most of them are organic. They even have a Korean restaurant inside the store! If I feel lazy to cook and crave for Korean food, I can just go there and have one of my favorite Korean foods, Bi Bim Bap, which I will be posting soon. 🙂 And third, I can just buy what I needed. Really, I don’t like buying a large bag of prawns. It’s like forcing consumers to buy more than they really need. All I needed was three to six pieces of prawns and that was all.
Anyway, I didn’t like buying tempura batter as well as tempura dipping sauce, so I made my own.
Here are the ingredients.
Note: Add more flour for the batter’s consistency according to your preference.
- 3/4 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 cup water
- eggplant, cut crosswise about 1/2 inch
- Furikake rice seasoning
- Purple sweet potato, cut crosswise about 1/4 inch
- 1/2 of a bundle Buckwheat noodles (Soba)
- Soba sauce
- 3-6 pieces of prawns, deveined and peeled leaving the head and tail on.
- Follow the instructions on the package for the Soba noodles. Drain and put in a small bowl. Add about 1/4 cup of the Soba sauce. Garnish with the rice seasoning. Set aside.
- Mix the flour, cornstarch, baking powder, and a cup of water in a large bowl. Set aside.
- Heat a deep pan with oil over medium-low heat.
- Dip the vegetables in the batter and drop immediately into the pan. Fry until golden brown.
- Do the same with the prawns. Fry until prawns turned opaque in color.
TEMPURA DIPPING SAUCE INGREDIENTS
- 1 tablespoon dark soy sauce
- 1 tablespoon Regina red wine vinegar
- 1 teaspoon Mae Ploy sweet chili sauce (a must)
Mix all ingredients in a sauce bowl and stir until well combined. O shokuji o o tanoshimi kudasai. (Enjoy your meal) 🙂
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