Tempura batter:
1 egg yolk
1 cup ice water
1 cup rice flour
In a mixing bowl, lightly beat egg yolk and pour in ice water, slightly
mix. Add the flour all at once, stroke a few times with a fork just until
ingredients are loosely combined. The batter should be somewhat lumpy.
Yield: 4 servings
Tempura dipping sauce:
1/2 cup mirin or sake
1/2 cup Tamari soy sauce
1 teaspoon sugar
1/4 cup grated daikon radish
1 teaspoon ginger, grated
In a small saucepan over low-medium heat, combine mirin, soy sauce and sugar. Cook for 3 to 5 minutes until sugar dissolves. Transfer to a bowl, add grated radish and ginger just before serving. Yield: 1 cup
Vegetable oil, for frying
1 tablespoons sesame oil, for flavoring frying oil
1 cup flour, for dusting
Traditional tempura ingredients:
1/2 pound large shrimp, cleaned, tails on
1/2 pound scallops
1 cup broccoli florets
1 sweet potato, peeled and sliced 1/4-inch thick
2 carrots, peeled and sliced diagonally in strips
4 ounces Chinese green beans, ends trimmed
4 ounces mushrooms
5 stalks asparagus, ends trimmed
1 red bell pepper, cut in strips
2 Japanese eggplants, halved and cut into 1/4-inch slices
Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep-fryer. Flavor with sesame oil. Dry the vegetables well. Dust shrimp and vegetables in flour to soak up remaining moisture, shake off excess. Dip the shrimp and vegetables into the batter one by one. Drop 6 pieces at a time in hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean, skim the small bits of batter that float in the oil between batches. Remove the fried pieces from the oil and drain on a paper towel for a few seconds. Serve with dipping sauce.
Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 15 minutes
Homemade Batter
Recipe courtesy Red's Eats, Wiscasset, ME
14 eggs
1 teaspoon salt
1/ 3 cup sugar
1/ 3 cup brown sugar
4 cups milk
6 cups flour
Start with eggs, add salt, sugar and brown sugar. Beat until mixed.
Then add milk, mix. Add flour. Do not over beat. This will last about 3
days, covered and refrigerated.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Yield: 3/4 gallon
Prep Time: 10 minutes
Difficulty: Easy