We were having tempura prawns and flathead for dinner and that all seemed a little too easy. So of course I had to do something else and that ended up being the tartare. I am sure there are more traditional tartare sauce recipes out there, but as the DB and I both love Kewpie mayonnaise, we had to give it a try. Both recipes are adapted from Adam Liaw’s cookbook, Two Asian Kitchens. Very quick and easy and tasted awesome.
Ingredients:
Tempura:
1 cup plain flour
2 teaspoon cornflour
1 egg
1 cup chilled soda water
5 ice cubes
extra flour to dust
Tartare Sauce:
½ cup Kewpie mayonnaise
1 hard boiled egg, pressed through a sieve
2 tablespoon finely chopped capers
2 tablespoon finely diced brown onion
2 tablespoon finely diced dill pickle
1 tablespoon finely chopped flay leaf parsley
1 teaspoon finely chopped chives
1 teaspoon lemon juice
Method:
Tempura:
Mix together the flours in a bowl.
In another bowl combine the egg and soda water. Add to the flour and gently draw a pair of chopsticks through the batter until it is just combined but still lumpy.
Add the ice cubes ad and keep chilled in the fridge.
Heat oil in a deep fryer to 180°C. Dust whatever you want to tempura in the extra flour, then draw through the batter. Hold in the deep fryer for a few seconds before releasing. Deep fry until lightly coloured and cooked through.
Tartare Sauce:
Mix together all the ingredients…… (see, not that hard at all!)
