Tempura Recipe - Cooking Index
Tempura Recipe - Cooking Index
| 1 lb | 454g / 16oz | Shrimp - prepared w/tails |
| 1 cup | 237ml | Asparagus - 1" pieces |
| 1 cup | 110g / 3.9oz | Carrots - 1/4" slices |
| 1 cup | 110g / 3.9oz | Celery - 1/4" slices |
| 1 cup | 146g / 5.1oz | Cauliflower - flowerettes |
| 1 cup | 237ml | Zucchini - 1/2x2" sticks |
| 1 cup | 160g / 5.6oz | Green beans - 2" pieces |
| 1 cup | 62g / 2.2oz | Green onions - 2" pieces |
| 1 | Bell pepper - cut into rings | |
| 1 | Onion; medium - cut into ring | |
| 1 | Parsley - bunch | |
| 1 cup | 237ml | Snow peas |
| 1 | Sweet potato - 1/8" slices | |
| Vegetable oil | ||
| 1 | Tempura batter recipe | |
| 1 | Tempura sauce recipe |
Make several crosswise slits on the underside of shrimp to prevent curling.
Parboil green beans.
Pat shrimp and vegetables dry; arrange on platter; cover and refrigerate until serving time.
Prepare batter and sauce recipes. Do not make batter recipe too far ahead of time.
Heat oil in a wok to 360F.
Dip shrimp and vegetables into batter with tongs; allow excess batter to drip into bowl.
Fry a few pieces at a time until golden brown, turning once (cooking time approximately 2-3 minutes). This is best prepared close to or at the table.
It is great fun to have a "tempura party" with guests cooking their own.
Serve with sauce and rice. (you may need more batter mix depending on the amounts of seafood and vegetables you prepare).
Does not keep well once cooked.
Source:
The Tea Book by Sara Perry and Judith Ann Rose
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.