Saturday, 16 September 2017

Salted Egg Flavoured Tempura Platter 咸蛋风味天妇罗

I made this fat-die-me but oh-so-yummy Salted Egg Flavoured Tempura Platter 咸蛋风味天妇罗 few weeks back and it was so well received. The tempura platter consisted of mainly vegetable ingredients such as mushrooms, okra, carrot sticks, eggplant, lotus roots. The only protein I made were the tempura prawns. Made very tasty with enhancements from Knorr's Golden Salted Egg Powder. 

Ingredients (enough for about 2 to 3 pax) :
  • 12 large fresh prawns (cleaned, deveined and stretched)
  • 6 pcs of mushrooms (soaked)
  • 6 pcs okra (washed)
  • ½ lotus root (thinly sliced)
  • 1 carrot (cut into sticks)
  • 2 small sized eggplant (thinly sliced)
  • cooking oil for deep frying

Prep for Golden Salted Egg Seasonings :
  • 4 tbsp Knorr Golden Salted Egg Powder
  • 4 tbsp tapioca flour
  • 1 tbsp salted butter
  • 1 tsp sugar

Prep for Tempura Batter
  • 200 gm Tempura Flour
  • 350 ml cold water

(tsp = teaspoon; tbsp = tablespoon) 

Method :
  1. Prep Golden Salted Egg seasonings by heating butter in saucepan till melt, fold in Knorr’s Golden Salted Egg Powder and stir till aromatic and creamy. Add 1-2 tbsp water if not creamy enough. Turn off heat. Combine salted egg yolk cream with tapioca flour and stir till well blended. When done, store prepped seasonings powder in refrigerator to keep dry.
  2. Chill all ingredients in refrigerator including water and flour. Hot cooking oil and cold ingredients would yield crispy tempura.
  3. When ready to cook, heat cooking oil in saucepan/wok at medium heat.
  4. Mix tempura flour and cold water to create a tempura batter in a large bowl. Do not over mix the batter. It is acceptable to see clumps. 
  5. Coat prawns and all vegetables with Golden Salted Egg seasoning powder that was prepped earlier.
  6. Dip coated prawns and vegetables into tempura batter before deep frying in hot cooking oil.
  7. Deep fry at medium heat to allow the ingredients to be fully cooked. 
  8. Remove ingredients from hot cooking oil and leave to rest on a plate lined with paper towel.
  9. Plate, garnish and serve whilst hot and crispy.

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