Prawn & Beetroot Tempura on Rice

The beetroot will become more sweet and delicious by deep frying it.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)
Serves 3-4 Prep: 8 min Cook: 15 min

Ingredients

Cooked rice for 2 people
Beetroot 1
Prawns 5
Tempura batter:
Plain flour 40g
Potato starch or cornflour 5g
Baking powder 1/2 tsp
Half an egg in water 55-60ml
Sauce:
Dashi broth 120ml
Soy sauce 30ml
Mirin 30ml
Sugar 1 tbsp
Mooli or radishes (grated) as required
Cress as required

Method

1
Cut the beetroot into batons and cut the prawns into 4 pieces each.
2
Sprinkle potato flour lightly over Step 1. Put all the tempura batter ingredients together in a bowl and mix and pour over the beetroot and prawns.
3
Put all the sauce ingredients in a pan and bring to the boil before turning off the heat.
4
Slide in large spoonfuls of the mixture from Step 2 into the hot oil and deep fry.
5
Put the cooked rice in a serving dish and top with the tempura. Garnish with the mooli and cress then pour over the sauce from Step 3.

Tips & Note

●You could make the tempura with sweet potato and parsnips instead of beetroot
●If you deep fry on a lower heat, it will make the tempura nice and crispy

Prawn & Beetroot Tempura on Rice

The beetroot will become more sweet and delicious by deep frying it.

Recipe By: Nagomi Kitchen (https://cookbuzz.com/kitchen/172)

Serves 3-4

Prep: 8 min

Cook: 15 min

Ingredients

Cooked rice for 2 people
Beetroot 1
Prawns 5
Tempura batter:
Plain flour 40g
Potato starch or cornflour 5g
Baking powder 1/2 tsp
Half an egg in water 55-60ml
Sauce:
Dashi broth 120ml
Soy sauce 30ml
Mirin 30ml
Sugar 1 tbsp
Mooli or radishes (grated) as required
Cress as required

Prawn & Beetroot Tempura on Rice

Recipe ID :1303 Posted on 03 DEC 2015

Serves 3-4

Prep 8min
Cook 15min
views 3,244
printed 51

saved 0

The beetroot will become more sweet and delicious by deep frying it.

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Ingredients

Print Ingredients Email Ingredients
for 2 people
1
5
40g
5g
1/2 tsp
55-60ml
120ml
30ml
30ml
1 tbsp
as required
as required

Method

Prep
8min
Cook
15min
1
Cut the beetroot into batons and cut the prawns into 4 pieces each.
2
Sprinkle potato flour lightly over Step 1. Put all the tempura batter ingredients together in a bowl and mix and pour over the beetroot and prawns.
3
Put all the sauce ingredients in a pan and bring to the boil before turning off the heat.
4
Slide in large spoonfuls of the mixture from Step 2 into the hot oil and deep fry.
5
Put the cooked rice in a serving dish and top with the tempura. Garnish with the mooli and cress then pour over the sauce from Step 3.

Tips & Note

●You could make the tempura with sweet potato and parsnips instead of beetroot
●If you deep fry on a lower heat, it will make the tempura nice and crispy

PRO
Nagomi Kitchen
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