8 slices each of pumpkin
8 slices lotus root
800g beer batter (see recipe below)
200g cooked rice
tempura donburi sauce, to serve (see recipe below)
120g corn starch
40g baking powder
600ml cold beer
12ml vegetable oil
oil for deep-frying
This sauce recipe will make more than you need, but the excess can be stored in the fridge.
500ml teriyaki sauce (see recipe below)
25g dried bonito
10ml sesame oil
300g soy sauce
225g granulated sugar
250ml sweet sake
15ml tamari soy sauce
To make teriyaki sauce, put all ingredients in a pot and braise. Dissolve a little corn starch in water and add gradually to sauce until thickened.
To finish the tempura sauce, add bonito and sesame oil to the teriyaki sauce. Strain and chill.
Take the shell off the prawns, put a few cuts on the belly side and straighten (so they will not bend when frying). Cut pumpkin into slices, trim tops off okra, cut lotus root into slices.
To make the beer batter, put flour, corn starch and baking powder into bowl. Add cold beer and whip with whisk.
Dust vegetables and prawns with flour on each side, then dip in beer batter. Let extra beer batter drip off. Fry in 180C oil.
Put rice in bowl, add tempura on top; pour tempura sauce over and serve immediately.