Tempura Recipe - Cooking Index
Tempura Recipe - Cooking Index
Tempura is the ubiquitous Japanese fritter that everyone seems to love. In a traditional setting, the wok might sit over a burner in the center of the dinner table, for diners to dip and fry their own ingredients. Part of the beauty of tempura is its versatility, since a wide variety of vegetables can be dipped and fried with the same lacy results. Rice flour is available in Asian markets and many large supermarkets. One common eggplant can be used in place of smaller Japanese eggplants.
Type: Fish, Shellfish| 1/2 lb | 227g / 8oz | Medium to large shrimp |
| 1/2 lb | 227g / 8oz | Firm white fish fillets, |
| Such as halibut or cod | ||
| 4 oz | 113g | Fresh green beans or snow peas |
| 4 oz | 113g | Fresh shiitake or common mushrooms - halved if large |
| 2 cups | 292g / 10oz | Broccoli florets - (abt 1 small head) |
| 1 | Green onions or 1 medium onion - halved, and | |
| Cut into 1/4" slices | ||
| 3 | Japanese eggplants - halved, or (small) | |
| Quartered if large, cut 1/4" slices | ||
| 2 | Vegetable oil - for frying | |
| 1/2 cup | 31g / 1.1oz | All-purpose flour - for dusting |
| Batter | ||
| 1 | Egg yolk | |
| 1 cup | 237ml | Ice-cold water |
| 1 cup | 160g / 5.6oz | Rice flour or all-purpose flour |
| Dipping Sauce | ||
| 1/3 cup | 78ml | Mirin (a sweet rice wine) or sake |
| 1/3 cup | 78ml | Soy sauce |
| 1/4 cup | 59ml | Grated white radish (daikon) |
| 1 teaspoon | 5ml | Grated fresh ginger - (optional) |
Combine the dipping sauce ingredients in a small bowl and set aside.
Peel and devein the shrimp, leaving the last bit of shell and tail attached. Squeeze the tail to extract as much water as possible. Cut the fish fillets into even 1-inch pieces. Dry the shrimp and fish well on paper towels.
Trim the ends from the beans or snow peas, cutting the green beans in half if long. Cut the broccoli florets into even bite-size pieces and trim away any tough stalk. Trim the green onions and cut them into about 2-inch lengths.
Heat about 2 inches of oil to 375 degrees in a wok or deep-fryer. While the oil is heating, put the flour in a shallow dish. Combine the egg yolk, ice-cold water and rice flour in a medium bowl. Stir to combine with chopsticks or a fork. The batter should be thin enough to lightly coat the food; add a little more water if needed.
Dust the shrimp, fish and vegetables lightly in flour, shaking to remove the excess. Using the chopsticks or fork, dip the shrimp, fish and vegetables into the batter one at a time, allowing excess batter to drip off, and immerse in the hot fat. (Fry 5 or 6 pieces at a time; do not crowd the pan.) Fry, turning once or twice as they cook, until golden brown, 3 to 5 minutes.
Transfer to a draining rack or paper towels and keep warm in a low oven while you fry the remaining ingredients. Serve immediately, with individual bowls of the dipping sauce for each diner.
This recipe yields 6 servings.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
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