Ingredients (serves 2)

  • - SERVES 2

  • - 4 king prawn

  • - 200g calamari

    available at Suzuran
  • - 1/2 egg plant

  • - small piece of pumpkin

  • - 1 btl KK tempura sauce

    available at Suzuran
  • - 1 pk Nissin/showa tempura flour

    available at Suzuran

available at Suzuran

available at Suzuran


  1. 1. Remove the head and shell from the prawn (leave the tail). To prevent the prawn from curling, make 3 incisions across the belly, and open each of the cuts with your hands to straighten the body.
  2. 2. Cut the calamari into bite size pieces and make cross-cut incisions.
  3. 3. Use half the eggplant and cut into thin strips.
  4. 4. Slice the pumpkin in thin pieces. (If the pumpkin is cut too thick it may not cook).
  5. 5. To prepare the batter, sift the tempura flour with
  6. Dust each of the ingredients to be fried with the tempura flour