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Recipe of Japanese Tempura

Posted Sep 13 2008 11:46pm



Tempura is a classic Japanese dish of deep fried battered vegetables or seafood. Seafood: Prawn, Shrimp, squid, scallop, anago (conger eel), ayu ( sweetfish ), crab, and a wide variety of fish.


Vegetables: bell pepper, kabocha squash, eggplant, carrot, burdock, green beans, sweet potato, yam, potato, renkon (lotus root), shiitake mushroom, mushrooms, bamboo shoots, okra..


Make sure you have at least three different vegetables.


There are two secrets to the lightest, most deliciously crunching coating. The first is thin, cold and slightly lumpy batter. The second is to serve the tempura immediately. The coating will soften on standing.


Ingredients for Tempura batter


1 cup ( 240ml ) ice cold water

1 egg

1/4 teaspoon ( 1 g ) baking soda

1/4 teaspoon ( 1 g ) salt

1 1/3 cup ( 210 g ) cornflour



Method of preparing tempura batter


In a small bowl, mix the cold water, egg, baking soda and salt. Add one cup cornflour and mix well. The batter should be lumpy. Sprinkle in the remaining flour and stir three or four times with a fork. Do not mix too hard. keep the batter cold by standing it over a bowl of ice while frying.


To prepare Tempura


Prepare vegetables and seafood


Pomfret / salmon - Filleted and cut into 7.5 cm strips about 1.5 cm thick

Large shrimp - Cleaned, shelles ( but with the tail left attached ) , deveined and pattered dry

Japanese eggplant, cut into 7.5 cm long and 1.5 cm thick slices

Mushrooms - washed, dried and cut into half

Carrots, quartered and cut into 7.5 cm long pieces

potato, peeled and cut into 1.5cm thick and 7.5 cm long pieces

Sweet potato- peeled and cut into 1.5 cm thick round slices

Green beans , trimmed


Prepare the vegetables and seafood. You can select any 3 vegetables and seafood . Choice is yours.



Heat the oil to about 375* C (the temperature for frying potato chips/ cutlets/ bhajias / puri.... ) Using tongs, dip the vegetables and seafood into the batter, one piece at a time.


Allow the excess batter to drip off. Gently lower the batter coated pieces inti the oil.Do not crowdthe pan. Cook, turning occasionally, until crisp and golden brown. Remove and drain briefly. Serve immediately with the tempura sauce.


Ingredients for the tempura dipping sauce


1 cup ( 240ml ) chicken broth ( or water for vegetarian tempura )

1/4 cup ( 60ml ) soy sauce


Method


Mix the chicken broth or water and soy sauce well. Serve with finely shredded white radish and g inger paste.


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