Prawn & Broad Beans Tempura (Kaki-age)

It's a lovely dish with the complementary textures of the prawns and beans.

Recipe By: baba-chan (https://cookbuzz.com/kitchen/213)
Serves 3 Prep: 15 min Cook: 15 min

Ingredients

Broad beans 10 pods
Peeled prawns 120g
Flour 1 tbsp
Vegetable oil as required
Salt as required
Green laver as required
Batter:
Egg 1
Water 1/3 cup
Flour 2/3 cup

Method

1
Shell the broad beans and clean the prawns with salted water. Pat dry with kitchen towel. Put in a bowl and dredge with flour.
2
In a separate bowl, mix the egg, water and flour to make a batter.
3
Heat 2cm deep oil in a pan to 180C. Scoop some of the prawns and beans into the batter and straight into the hot oil.
4
Spoon some hot oil over the top.
5
Remove from the oil and drain. Sprinkle with green laver and serve with some salt on the side.

Tips & Note

Cook with a bit extra batter to make it crunchier.
This time, I made it with green laver and salt, but you can use tempura broth instead.

Prawn & Broad Beans Tempura (Kaki-age)

It's a lovely dish with the complementary textures of the prawns and beans.

Recipe By: baba-chan (https://cookbuzz.com/kitchen/213)

Serves 3

Prep: 15 min

Cook: 15 min

Ingredients

Broad beans 10 pods
Peeled prawns 120g
Flour 1 tbsp
Vegetable oil as required
Salt as required
Green laver as required
Batter:
Egg 1
Water 1/3 cup
Flour 2/3 cup

Prawn & Broad Beans Tempura (Kaki-age)

Recipe ID :1003 Posted on 17 AUG 2015

Serves 3

Prep 15min
Cook 15min
views 4,119
printed 195

saved 0

It's a lovely dish with the complementary textures of the prawns and beans.

Share

Ingredients

Print Ingredients Email Ingredients
10 pods
120g
1 tbsp
as required
as required
as required
1
1/3 cup
2/3 cup

Method

Prep
15min
Cook
15min
1
Shell the broad beans and clean the prawns with salted water. Pat dry with kitchen towel. Put in a bowl and dredge with flour.
2
In a separate bowl, mix the egg, water and flour to make a batter.
3
Heat 2cm deep oil in a pan to 180C. Scoop some of the prawns and beans into the batter and straight into the hot oil.
4
Spoon some hot oil over the top.
5
Remove from the oil and drain. Sprinkle with green laver and serve with some salt on the side.

Tips & Note

Cook with a bit extra batter to make it crunchier.
This time, I made it with green laver and salt, but you can use tempura broth instead.

HOME
baba-chan
I’ve got 11 recipes!

BABA-CHAN
Step into my kitchen!
You might normally throw it away, but mooli leaves are so tasty, try them in this recipe.
Cooked rice, Mooli leaves, Sesame oil, Deed fried tofu (aburaage), Sake, Mirin, Sugar, Miso, Sesame seeds, Salt
HOME
It's easy and healthy, steaming in a microwave.
Pork loin, Spring onions, Beansprouts, Shiitake mushrooms, Dressing:, Pickled plum (umeboshi), Soy sauce, Sake, Wasabi paste, Sesame oil, Potato starch or cornflour
HOME
Such simple seasoning using shiso herbs and sesame oil - ideal for a light lunch.
Linguine, Salt, Shiso herb leaves, Ginger , Shiitake mushrooms, Sesame oil, Sesame seeds
HOME
Use leftover sprouts from Christmas, combine with prawns and make a delicious creamy dish no-one will refuse.
Pasta, Prawns (cooked), Brussels sprouts, Shiitake mushrooms, Onion, Parsley, White sauce:, Milk, Pasta water, Stock granules, Butter, Flour, Pepper
HOME
Turnips are not used that often but try this dish with prawns for a wonderful flavour.
Turnips, Prawns, Stock, Seasoning:, Sake, Mirin, 9Soy sauce, Potato starch or cornflour, Water for the cornflour
HOME
It's a lovely dish with the complementary textures of the prawns and beans.
Broad beans, Peeled prawns, Flour, Vegetable oil, Salt, Green laver, Batter:, Egg, Water
HOME

Comment


Upload your
“I made it!!” photo

Similar Recipe

This goes really well with sake or beer.
Aubergine , King prawns, White fish fillet (like cod), Ginger, Spring onions or shallots, Flour, Dashi broth, Soy sauce, Finely grated mooli, Salt & pepper, Vegetable oil, Egg white
yhiranuma
PRO
The kick of the black pepper really makes this dish.
Halibut, Lemon wedges, Potato starch or cornflour, Vegetable oil, [A], Sake, Soy sauce, Black pepper, Grated ginger
Even those who don't like fish will enjoy this.
Mackerel fillets, Soy sauce, Sake, Flour, Egg white, Porridge oats, Vegetable oil, Leek (small), Sesame oil, Sauce:, Chinese chilli bean sauce, Vinegar, Sugar
Mizue
PRO
Use a whole variety of beans, it will look good and taste amazing!
Tinned chickpeas, Tinned black eyed beans, Tinned kidney beans, Tinned black beans, Onion, Red pepper, Tempura flour, Vegetable oil for frying, Dipping sauce:, Soy sauce, Sushi vinegar
Mizue
PRO
A wonderful idea for entertaining at home, the fried fish looks really good as a centrepiece.
Skate Wing, Japanese soy sauce, Sake (white wine), Granulated sugar, Grated ginger
The outside is crisp and the inside is nice and gooey - delicious! Serve with finely chopped ginger in soy sauce to warm your very heart.
Tofu, White fish (such as cod), Yam (medium), Egg, Potato starch, Dashi stock granules, Spring onion, Hijiki seaweed (dried), Oil for frying

All New Recipes

All you have to do is pour the sweet and sour leek sauce onto deep fried chicken, both easy and delicious.
Chicken pieces (breast or thigh), Leek, Soy sauce, Sake (or white wine), Ginger (grated), Egg yolk, Corn starch, Vegetable oil, 【Leek Sauce】, Vinegar, Mirin, Sugar, Garlic (finely chopped), Sesame oil
Tobuchan
HOME
The only effort required is shredding the cabbage. Once you've cleared that, all you have to do is add the sauce and mix well into the cabbage. The result is amazingly delicious.
Cabbage (sweetheart), Tuna (in oil tin 140g), Salt, Soy sauce, Sugar, Vinegar, crushed sesame seeds, Sesame seeds, Chilli powder
KitchenCIB
HOME
I put a lot of my favourite broccoli in my favourite bulgogi, it's a delicious sweet and spicy sauce.
Broccoli, Onion, Beef (for steak), Carrot, Garlic, Ginger, Spring onions, Salt (for boiling broccoli), Soy sauce, Sugar, Sesame oil, Soy sauce for finishing, Crushed sesame seeds
KitchenCIB
HOME
Traditional cuisine from Alsace, France. Originally fermented cabbage was a preserved food. Sour cabbage is often eaten in Alsace and Germany, once you get used to it, you'll be addicted to it!
Cabbage (sweetheart), Onion, Sausages, Bacon rashers, Garlic, Olive oil, Salt and pepper, White wine, White wine vinegar, Cumin (if you have), Bay leaf (if you have), Wholegrain mustard
It's similar to a Ratatouille in France, but the point is that caponata is sweet and sour with sugar and vinegar. It is best to put it on bread and eat it.
Aubergine, Tomatoes (medium), Onion, Garlic, Capers, Olives (green), Olive oil, Salt and pepper, Fresh chilli, Sugar, Vinegar, Basil
You can find John West's "Dressed Crab" in supermarkets. This is an excellent seasoning.
Dressed crab(John West), Broccoli (small), Surimi (crabsticks), Leek, Vegetable oil, Egg, Salt (for boiling), Chicken stock, Salt, Sake (white wine), Corn starch (in water), Milk
KitchenCIB
HOME