I need a good Tempura recipe?!
I need a good Tempura recipe?
I'm looking for a homemade tempura recipe. To make vegetable tempura and what not...I don't want it to be thick at all..very thin...
Answers:
Tempura
7 ounces plain flour
3 1/2 ounces corn flour
Ice-cold water, preferably soda or sparkling
3 pounds of assorted vegetables (see below)
Add all the flour to a bowl. With the handle of a spoon, or a chopstick, mix, and stir in the ice-cold water until the mixture is slightly thicker than buttermilk consistency. Make a point of not mixing thoroughly, as tempura is renowned for lumps of flour.
Dip sliced vegetables (zucchini, onions, eggplants, carrots, bell peppers, sweet potatoes, string beans, broccoli, wild mushrooms, fresh herbs, and bok choy) any vegetables will work but these are the most commonly used) into the batter mixture and shake off any excess.
Deep fry vegetables in a wok or deep fat fryer (you can use a frying pan if you do not have anything else, you just need about 7cm/3 inches of clean oil) at 200C/400F/Gas 6 until the batter is light golden in color and crisp. (Any large amounts of hot oil in a kitchen, especially in woks which are not always that sturdy, scare me, please be careful and do not leave the pan unattended.) Turn the vegetables at intervals to ensure that both sides are cooked equally and then fish them out with a slotted spoon, shaking off any excess oil. Place them on kitchen paper towels and eat as soon as possible. The reason that I keep going on about eating them so quickly is because as your hot cooked vegetables cool down inside the batter they begin to steam, making them less crisp as time goes on. Good tempura should be crispy and is one of those things that should be made and cooked quickly and eaten straight away.
Tempura Dipping Sauce:
1 cup rice wine vinegar
2 tablespoons sugar
1/2 handful cilantro, chopped
1 small chile, seeded and finely chopped
1/2 teaspoon chopped garlic
Salt and freshly ground black pepper
Pour the rice wine vinegar into a small bowl. Add the sugar and stir until the sugar is dissolved. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavors to combine.
just get a ready made mix,not worth the effort to make at home,instead go spend time planting veggies :)
3/4 c. cornmeal
1/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
2 eggs (or just whites)
1/2 c. water
Beat eggs, add water, add dry ingredients and chill. Great for shrimp, fish and broccoli.
Yum Yum
Ingredients:
[Koromo (batter)]
Using cold water (about 40F) is a must. This keeps the batter from becoming sticky. When you add the flour, whisk quickly just to mix it in evenly. Sticky batter results in oily tempura.
1 egg, beaten
1 cup COLD water
2 tablespoons dry white wine
1 cup flour
Beat the egg and mix with water. Add flour and whisk quickly.
[Tentsuyu (tempura dip)]
1 tablespoon dashi no moto in 1 cup of water, boiled for two to three minutes
2 tablespoons mirin. You can replace this with 1 tablespoon sugar
2 tablespoons sake or dry white wine
1/4 cup soy sauce
ginger root to taste, freshly grated (optional)
After you boil the dashi, turn off the heat and add the rest of the ingredients.
[Vegetables & Fish]
(ingredients and preparation suggestions)
Carrots, cut into thin sticks (i.e. 1 1/2 inches long)
Onions, sliced
Green pepper, cut into rings or any way you want
Eggplant, thinly sliced
Broccoli, prepared as for a for salad
Green onions, (see mixed vegetable tempura -- kakiage)
Zucchini, thinly sliced
Mushrooms, halved, or whole if small
Green beans, halved lengthwise, or whole
Asparagus, bite-sized (deep-fry 3 or 4 sticks together)
Butternut squash, bite-sized thin slices
Okra, halved lengthwise
Snow pea pods, whole
Cod, bite-sized
Shrimp, peeled, whole. Dip shrimp in the batter by holding the tail fin, and fry two or three at a time.
Scallops, whole if small
Crab, break shell and expose meat before dipping in batter
Squid, sliced into rings or strips
Dredge fish in flour before dipping in batter.
Cooking time: 1 hour +
Servings: 4
http://japanesefood.about.com/od/tempura...
Everyone gave you a list of the basic ingredients....cold water is a must and I sprinkle my veggies and shrimp with a dusting of flour so the batter doesn't stick thickly on the stuff. You can tell if the crust will be thick by the thickness of you batter....good luck....I love tempura....!