Подробное пошаговое описание как готовится блюдо "Tempura with ginger sauce". Попробуйте обязательно
- Preheat oven to 120°C. Line a baking tray with paper towel. Use a vegetable peeler to slice carrot lengthways into long, thin ribbons. Set aside.
- To make the ginger sauce, heat the oil in a small saucepan over medium-high heat. Add the ginger, garlic and chilli, and cook, stirring, for 1 minute or until fragrant. Add the vinegar, soy sauce and water, and bring to the boil. Reduce heat to medium and simmer, uncovered, for 3 minutes or until reduced slightly. Remove from heat and set aside for 15 minutes to cool to room temperature.
- Meanwhile, add enough oil to a large heavy-based saucepan or wok to reach halfway up the side of the pan. Heat to 190°C over high heat (when oil is ready a cube of bread will turn golden brown in 10 seconds).
- To make the batter, whisk together water, egg yolks and vinegar in a large bowl. Add the flour and bicarbonate of soda and briefly whisk until just combined but still lumpy (do not overmix).
- Holding prawns by tails, dip 12 prawns, 1 at a time, into the batter to evenly coat. Deep-fry for 2 minutes or until prawns change colour, curl and turn golden. Use a slotted spoon to transfer to prepared tray and place in preheated oven to keep warm. Repeat with remaining prawns, reheating and topping up oil between batches if necessary. Dip carrot in batter to evenly coat. Deep-fry for 2 minutes or until golden. Transfer to tray with prawns and place in oven to keep warm. Repeat in 2 more batches with onion and basil leaves. Season tempura with salt.
- Arrange the tempura on serving platters and serve with the ginger sauce.
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