Making tempura dipping sauce
5g Dashi powder
1tsp Sugar
250ml Water
Bring to a boil
Turn off the heat
Cool for 2 minutes
4tbsp GF Soy sauce
4tbsp GF Mirin
Stir well
Filter
Set aside
Making tempura batter
Whisk egg
1/4tsp Salt
60ml Water
Whisk until lightly frothy
45g GF Self raising flour
Stir evenly
Set aside
Making rice flakes
Heat oil to 170-180°C
Turn to low heat
Tear the rice papers into small pieces
Put into the oil pot
After the rice papers expand, take out
Twist the cooled fried rice papers. Set aside
2 Eggplant slices
Cut each slice into small strips on the larger end
Set aside
4 Purple sweet potato slices
8 Sugar snap peas
Remove the stems and set aside
50g Tapioca flour
4 Prawns
Remove the head, shell (keep tail) and deveining
Cut 4 small incisions crosswise on the bottom
Gently break the tendons at the incision
This will keep the prawn straight when cooked
Wrap with tapioca starch
Heat oil to 170°C, turn to low heat
Dusting off any excess starch from prawn
Dip in the tempura batter
Let any excess batter drip off
Dredge in the crushed rice paper flakes
Press a little to make the rice paper flakes stick to the prawn
Carefully place into frying oil
Fry until golden on both sides (about 2 minutes)
Coat the purple sweet potato slices with tapioca starch
Dip in the tempura batter
Let any excess batter drip off
Dredge in the crushed rice paper flakes
Fry until golden on both sides (about 2 minutes)
Coat the eggplant slice with tapioca starch
Dip in the tempura batter
Let any excess batter drip off
Dredge in the crushed rice paper flakes
Fry until golden on both sides (about 2 minutes)
Coat the sugar snap peas with tapioca starch
Dip in the tempura batter
Let any excess batter drip off
Dredge in the crushed rice paper flakes
Fry until golden on both sides (about 2 minutes)