Tuna and Seaweed Tempura with Wasabi Dressing and Vegetable Wontons

Cold, fizzy water is the clever way to ensure the batter for Ed Baines' fashionable Oriental-style starter is light and crisp
By Ed Baines
Tuna and Seaweed Tempura with Wasabi Dressing and Vegetable Wontons
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 30 minutes
  • Effort: hard

Ingredients

For the tempura

  • 150 ml chilled soda water
  • 100 g cornflour
  • 100 g plain flour
  • 1 tsp garlic salt
  • 4 sheets nori seaweed, trimmed to a similar length of the tuna
  • 2 tbsp wasabi
  • 4 fresh tuna
  • vegetable oil, for deep-frying
  • teriyaki sauce, to serve

For the wontons

  • 500 g (daikon) mooli (white radish), grated
  • 1 carrot, grated
  • 100 g oyster mushrooms, sliced
  • 1 large shallot, finely chopped
  • 1/2 tbsp grated fresh ginger
  • 1 red chilli, finely chopped
  • 1 clove garlic, chopped
  • 100 g cooked glass noodles
  • rapeseed oil, for stir-frying
  • 1 tbsp soy sauce
  • 1/2 lemon, juice only
  • 2 tbsp choppedfresh coriander
  • 1 packets wonton pastry

For the stock

  • 4 tbsp soy sauce
  • 1 tbsp chinese five spice
  • 1 cinnamon stick
  • 4 star anise
  • 1 orange, sliced

Method

1. First make the tempura batter. Place the chilled soda water in a large mixing jug. Add the cornflour, plain flour and garlic salt to the jug in one batch and whisk to a batter. A few air bubbles and flour lumps are acceptable as they will help to make the batter crisp when fried. Place in the refrigerator to chill thoroughly.

2. For the vegetable wontons, combine the daikon, carrot, mushrooms, shallot, ginger, chilli and garlic. Heat a little oil in a wok and lightly stir-fry the mixture in batches for 30 seconds each. Set aside to cool.

3. Add the noodles, soy, lemon juice and coriander to the vegetable mixture. Spread the wonton pastry discs out on a work surface and place a tablespoon of mixture in the centre of the each. Fold up the edges and twist to shape into small parcels.

4. Fill a deep-fryer with oil and heat to 180C. Lightly brush the nori seaweed with the wasabi paste. Roll the seaweed around the tuna. Remove the batter from the refrigerator. Dip each parcel into the tempura batter and fry in the hot oil for one minute until crisp. Remove and drain on kitchen paper.

5. Meanwhile, combine 1 litre of water with the soy sauce, five-spice powder, cinnamon, star anise and sliced orange. Bring to a simmer and cook the wontons in the gently boiling stock for 2 minutes. Drain and serve hot with the tempura and teriyaki sauce.

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