Assorted Tempura by Chef Gulzar

Ingredients:

For Making Tempura:

• Prawns 200 grams
• Fish (Boneless) 200 grams
• Spinach 5 – 10 leaves
• Carrot 1
• Vinegar 1 cup
• Oil for frying
  
• Salt to taste
  

For Tempura Dip:

• Japanese soya sauce 1 cup
• Lemon juice 3 tbsp
• Radish paste 2 tbsp

For Batter:

• Eggs 2
• All purpose flour 1/2 cup
• Corn flour 1.2 cup
• Cold water as required
  
• Salt to taste
  

Method:

1. For tempura: Clean fish and prawns and cut fish into slices.
2. Now wash with vinegar and keep it aside.
3. Dry its water with kitchen towel nicely.
4. Now cut carrot into slices.
5. For tempura dip: Mix Japanese soya sauce and lemon juice nicely in mixing bowl.
6. Take out in serving plate and keep radish paste in middle. Tempura dip is ready.
7. For batter: Mix eggs, corn flour, salt, water and all purpose flour nicely in mixing bowl, make thick batter, leave in fridge for 3 to 4 hours and take out when fry tempura.
8. For making tempura: Heat oil in pan on medium flame.
9. Take out tempura dip from fridge, dip prawns, spinach, fish and carrot and fry it.
10. In end, dish out in serving dish and serve it.