Last Tuesday night, Mum served up her usual smorgasbord of dishes fully covering the family table that fits the 7 of us. One dish i was especially interested in was the tempura fish cocktails. I try to stay away from deep fried things, but i just couldn’t resist these little temptations, of yummy boneless ling fish coated in a light batter, suprisingly even though they were deep fried they didn’t taste oily at all. I can honestly say this is one of the best batters my mum has ever made!

With two main ingredients in the batter, and no actual measurements, i had to give my mum’s batter a bit of a stir to work out what consistency it needed it to be. It reminded me a bit like a crepe batter.

So yesterday i made Tempura pumpkin, green beans, fish, and prawns. And my batter turned out super, and here’s the photographic evidence to prove it!!
1/2 cup Self Raising Flour
Cold Water

Salt & Pepper

In a bowl sift self raising flour then gradually add cold water till you get a smooth batter, add salt and pepper. Dip in pieces of prepared fish, vegetables and wipe off excess.

Heat oil, when you stick in a pair of wooden chopsticks and bubbles start to appear around it, the oil will be hot enough to use. Place in vegetables/fish, cook till lightly golden colour. Place cooked items onto paper towel to drain off excess oil. Serve hot.

This entry was posted on Thursday, August 10th, 2006 at 4:48 pm and is filed under Starters & Snackies. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.