TEMPURA
Tempura is one of the best known foods of Japan. This is a traditional Japanese recipe, made with an authentic batter (ie no baking soda or baking powder). A great tempura has a crunchy coating that is light and delicate, never heavy and oily. Tempura can be made with a wide variety of vegetables and seafood. This recipe is for a variety of tempura. Feel free to make more or less of whichever ones you want - for example, if you can't get all the ingredients. Prep time does not include the time to chill batter ingredients overnight.
Provided by Yumiko
Categories Main
Time 40m
Number Of Ingredients 15
Steps:
- Add dashi stock and mirin to a small saucepan over high heat and bring to a boil.
- Add soy sauce and as soon as it starts boiling, turn the heat off and put aside until required.
- Eggplant: Discard the head of the eggplant, then cut it lengthwise in half. Halve each piece again by cutting perpendicularly to the first cut. Place them skin-side up on a cutting board and slice each piece into lengths of 5mm (¼") width, keeping the narrow end of the eggplant piece intact for about 1.5cm (½"), so that it will become like a fan.
- Enoki mushrooms: Divide the enoki mushrooms into 4 bunches. Take a strip of yaki nori and wrap it around the root end of a bunch to keep the stems together. Wet the end of the yaki nori strip to glue it.
- Carrots: Julienne the carrots into matchsticks of 5cm (2") length.
- Prawns (shrimps): Remove the head, peel and devein prawns (Note 8), leaving on the last segment and the tail. Make 3 slits at equal intervals on the underside of each prawn to stop them from curling when cooked.
- Add the egg and cold water to a bowl or measuring cup, and mix well until there is no cluster of egg white.
- Add two thirds each of the egg mixture and the flour to a separate bowl, and gently mix by drawing the number 8 several times, leaving powdery lumps of flour. Keep the remaining egg mixture and flour in the fridge, as they will be added later (Note 9).
- Fill a deep frypan or pot with oil up to a minimum depth of 3cm (1¼") and heat the oil to 170C (335F). Drop a tiny amount of batter onto the surface, and if it hardly touches the bottom and returns to the surface, it is at the right temperature.
- Cook the same ingredients together unless you are serving one person at a time. The order can vary, but prawns should be cooked last. Cook in batches but do not cover more than 30-40% of the surface area of the oil with the tempura. Ingredients should be patted dry before dipping in the batter.
- Eggplants - dip in the batter to coat the entire eggplant piece, then drop it gently into the oil one by one. Cook for about 45-60 seconds until the eggplant tempura comes to the surface and you can see large bubbles around it. Flip it over and cook for a further 45 seconds or so until the eggplant becomes light when lifted and very lightly browned, then transfer to a wire rack.
- Enoki mushrooms - hold at the root with a yaki nori strip and dip the enoki in the batter, without letting go so that the yaki nori strip is not coated. Drop it gently into the oil and cook for 10-20 seconds. Flip it over and cook for few seconds. Transfer to a wire rack.
- Shiso leaves - hold the end of the stem and dip only the back side of the leaf into the batter, then drop the whole leaf into the oil, making sure that the battered side is facing the bottom of the pan. Cook for 5-10 seconds and transfer to a wire rack.
- Carrots - add all the carrot sticks to the batter. Take about a quarter of them and place on a flat wooden spatula, then slide them into the oil while holding them together. Cook for about 60 seconds until the carrot tempura comes up to the surface and you can see large bubbles around it. Flip it over and cook for a further 45-60 seconds, then transfer to a wire rack.
- Add remaining egg mixture and flour to the batter and gently mix just like the first time. Try not to mix with the batter left at the bottom of the bowl too much as they are now glutinous.
- Increase the temperature of the oil to 180C (350F). At this temperature, when you drop a tiny amount of batter it will surface straight away.
- Hold a prawn by the tail and dip it into the batter, leaving the tail uncoated. Drop it gently into the oil and cook for about 60 seconds, until it comes to the surface and you can see large bubbles around it. Flip it over and cook for a further 45-60 seconds, then transfer to a wire rack.
- Place one piece each of eggplant, enoki mushroom and carrot tempura onto the plate. Place three prawns tail-side up, then a shiso tempura. Repeat for the other three servings.
- Take a quarter of daikon per serving and gently squeeze out any water, then place it to the side of the tempura. Add a quarter of the ginger on top of the daikon.
- Serve immediately with dipping sauce in a small bowl.
TEMPURA BATTER
This easy to make tempura batter recipe will soon have you frying up fresh vegetables, shrimp, and so much more.
Provided by Stephanie Manley
Categories Appetizer
Time 20m
Number Of Ingredients 5
Steps:
- Mix all ingredients in a bowl. Know you can fry up vegetables, seafood, or anything else you desire.
- Heat vegetable oil to 350 degrees.
- Dip vegetables into the batter, and deep fry the vegetables until they are a pale golden brown.
- Drain cooked vegetables on a wire rack.
Nutrition Facts : Calories 142 kcal, Carbohydrate 28 g, Protein 2 g, Fat 1 g, Sodium 19 mg, Fiber 1 g, ServingSize 1 serving
EASY TEMPURA BATTER RECIPE
This quick and easy authentic Japanese tempura batter requires only egg, ice water, and flour. Follow a few simple steps and you'll get excellent results.
Provided by Setsuko Yoshizuka
Categories Appetizer Side Dish Ingredient
Time 15m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- In a small bowl, sift the flour once or twice to remove any clumps and to make it light and soft. Set aside.
- In a separate medium bowl, gently beat egg until the yolk and egg whites are just barely incorporated.
- Combine the water and ice cubes in a cup. Using a strainer, strain the water (you should have 1 cup of ice-cold water) and add it to the bowl with the beaten egg. Make sure you do not actually add ice cubes to the tempura batter.
- Add the sifted flour into the bowl with the egg and water mixture and lightly combine the flour using chopsticks . Be careful not to overmix the batter; it should be a little lumpy.
Nutrition Facts : Calories 88 kcal, Carbohydrate 16 g, Cholesterol 31 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, Sodium 15 mg, Sugar 0 g, Fat 1 g, ServingSize 2 cups batter (2 servings), UnsaturatedFat 0 g
CRISPY VEGETABLE TEMPURA RECIPE
Crispy Vegetable Tempura Recipe is a light batter fried vegetables like baby corn, carrot, bell peppers and broccoli. The tempura batter is made sometimes with sparkling water in order to keep it light and aerated. The batter is then kept cold by adding some ice cubes and made quick only for small batches for frying. The concept was first got from the Portuguese which was then popularised in Japan. Serve the Crispy Vegetable Tempura Recipe, along with a Spicy Chicken Manchurian, Thai Style Noodles With Spinach And Leeks Recipe and a Aish el Saraya as a dessert for a special weekend dinner with friends and family. If you liked the Crispy Vegetable Tempura Recipe, take look at our favorite Asian recipes below: Asian Style Tofu Curry with Roasted Eggplants Lettuce Wrap Recipe with Asian Style Roasted Vegetables Cold Asian Noodle Salad Flavoured With Peanuts And Sesame
Provided by Archana's Kitchen
Time 20m
Yield Makes: 4 Servings
Number Of Ingredients 9
Steps:
- To begin making the Crispy Vegetable Tempura Recipe, let's keep the vegetables cut and ready.
- To prepare the tempura batter, add maida, egg, salt and pepper and 1 cup water and start beating to form a thin batter.
- Add some ice cubes to the batter and keep it ready. Heat a kadai with oil and leave it to get hot enough to fry the vegetables.
- Slowly add the vegetables into the tempura batter, dip them well and carefully drop them inside the hot oil.
- Fry the vegetables it crisps up and drain Crispy Vegetable Tempura over a paper napkin. Do the same for the rest.
- Serve the Crispy Vegetable Tempura Recipe, along with a Spicy Chicken Manchurian, Thai Style Noodles With Spinach And Leeks Recipe and a Aish el Saraya as a dessert for a special weekend dinner with friends and family.
CRISPY SHRIMP TEMPURA
Shrimp tempura, Japanese style. Serve this at dinner as an appetizer or to your party guests as finger food.
Provided by S. Sundt
Categories World Cuisine Recipes Asian Japanese
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- Whisk flour, cornstarch, and salt in a large bowl. Make a depression in the center of the flour. Stir in the water and egg yolk. Mix just until moistened; batter will be lumpy. Stir in egg whites.
- One at a time, dip shrimp into the batter to coat. Do not batter tails. Carefully place a few shrimp at a time into the hot oil. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels.
Nutrition Facts : Calories 891.2 calories, Carbohydrate 25.3 g, Cholesterol 138.6 mg, Fat 81.5 g, Fiber 0.8 g, Protein 16.4 g, SaturatedFat 11 g, Sodium 224.6 mg, Sugar 0.2 g
CRISPY BATTER THAT STAYS CRISPY (FOR A LONG TIME)
Crispy Batter that Stays Crispy-Super simple recipe to get a crispy batter that stays crispy for a long time. All the tips you need to know. A gluten-free version of the batter is included.
Provided by Marvellina
Categories How To
Time 25m
Number Of Ingredients 11
Steps:
- Place the flour/starch, baking powder, and salt in a mixing bowl. Stir to mix everything. Only prepare your batter when you are ready to fry your food.
- Pour about 1 1/2 to 2-inch of oil into a stainless steel pot or Dutch oven. Preheat the oil to 330 F. It helps if you have deep-fryer thermometer if not, dip a stick end of wooden spatula, bamboo skewer, or chopsticks into the oil. If there are steady bubbles around it, the oil is most likely more than 330 F, but the temperature will drop once you put in the things you are going to fry. As long as it doesn't bubble vigorously, if it is, lower the heat a bit and test again
- Pour in the ice cold water into the flour mixture and use a chopstick to stir. Do not over stir with all-purpose flour. It's okay to have some lumps in the batter. If you over mix the flour batter, it will turn out gummy and absorbs too much oil. If you are preparing gluten-free batter, this is not an issue because cornstarch doesn't have gluten in it
- Coat the food with the batter and fry the food. Another important note is not to overcrowd and frying too many. If you lower the oil temperature too much, the batter will be greasy, soggy, and almost definitely will not stay crispy (if at all). This step is to cook the food inside the batter. Depending on what you are frying, follow the instruction on the time
- Remove from the oil to a rack. Let them cool down for at least 10 minutes before you go for the second frying. You can even stop at this step if you are prepping ahead. Keep the half-fried food in the fridge and do the second frying just right before serving, whenever that is
- Remove any crumbs from the oil and bring it back up to hot again over high heat. This time we need about 375 F. Use a thermometer if you have one. If you don't have one, again, use the stick end of wooden spatula, bamboo skewer or chopstick to test the oil. The bubbles will be steady. When it's ready, fry the food for the second time. This round should be quicker. The food will turn golden brown too. This step is to crisp up the food further
- Place the fried food on a rack set on a baking sheet. You can keep the rest warm in an oven at around 200 F and serve when you are done with frying all
FANTASTIC CRISPY TEMPURA BATTER
Whenever I have tempura at a restaurant it is always so light and crispy, the boxed store-bought stuff is okay providing you rush to the table within minutes to eat it or it gets soggy and soft, I have tryed many tempura recipes over my 35 years of cooking I have to say this one is the best, it produces a very light crispy coating that holds up well --- I have used this to make tempura veggies and froze them after deep-frying in this batter, and just reheated them in a small amount of oil, also with bite-size meaty pieces of fish and with about 15 large peeled shrimp cooked about 3 minutes --- remember the tempura must sit out at room temperature for 10 minutes before using, If you want to make a double recipe of tempura, then make two exact recipes using two separate bowls, do NOT double the recipe and make it all in one bowl it will not work --- use only rice flour for this anything else will not work the same and use only a light-coloured beer.
Provided by Kittencalrecipezazz
Categories Asian
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl whisk beer with the rice flour until very smooth.
- Add in salt and garlic powder and cayenne (if using).
- Let sit out at room temperature for 10 minutes.
- Heat oil to 375 degrees.
- Dredge the fish or veggies into the batter coating completely with batter, letting any excess drip off.
- Deep-fry turning once until golden (about 3 minutes).
- Transfer to a piece of brown paper (a brown paper bag will do for this!).
- Season with seasoning salt.
SHRIMP TEMPURA
Shrimp Tempura is a Japanese dish made with fresh shrimp dipped in tempura batter and deep-fried until perfectly crispy. Serve it with soy sauce or tempura dipping sauce.
Provided by Anna
Categories Appetizer
Time 30m
Number Of Ingredients 7
Steps:
- Start by preparing the shrimp: devein them and remove the shell right up to the tail. Make 4 to 5 small notches on the "belly" of each shrimp. This will prevent them from curling up during frying.
- Toss the shrimp in cornstarch and salt.
- Heat up oil in a pot.
- In a medium bowl, mix egg with water.
- Add flour and stir in with a fork. Do not overmix.
- Once the oil reaches 340 to 360 degrees F, dip each shrimp in batter and gently place in the oil.
- Fry 4 to 5 shrimp at a time, not to overcrowd the pot and lower the oil temperature.
- Fry each shrimp 2 to 3 minutes per side. Remove onto a plate with paper towel.
- Repeat with all shrimp.
- Serve with soy sauce or Asian dipping sauce.
Nutrition Facts : Calories 348 kcal, Carbohydrate 31 g, Protein 28 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 327 mg, Sodium 1192 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CRISPY TEMPURA BATTER
Make and share this Crispy Tempura Batter recipe from Food.com.
Provided by monmamoni
Categories Japanese
Time 5m
Yield 1 kg prawns, 3-6 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients. (seltzer water should be ice cold).
- Rest the batter in the chiller for about 15 minutes.
- Use as batter for seafood, meats and vegetables.
Nutrition Facts : Calories 161.8, Fat 0.4, SaturatedFat 0.1, Sodium 77.6, Carbohydrate 34.2, Fiber 1.1, Sugar 0.1, Protein 4.3
TEMPURA
Tempura is a popular Japanese deep-fried dish of seafood and vegetables encased in a light yet crispy batter. Learn how to make perfect tempura at home!
Provided by Namiko Chen
Categories Main Course
Time 1h15m
Number Of Ingredients 17
Steps:
- Combine the dashi, soy sauce, mirin, and sugar in a small saucepan and bring it to a boil. Then, lower the heat and let it simmer until the sugar is completely dissolved. Remove from the heat and set aside.
- Follow these instructions to straighten the shrimp, so it looks gorgeous. Pat the shrimp dry and make sure the moisture is completely removed from the shrimp.
- Cut all the vegetables (except the eggplant) ¼-inch thick. For the eggplant, cut off and discard the stem and calyx, then cut it in half lengthwise. With the cut side flat on the cutting board, cut the eggplant lengthwise into very thin slices (about ⅛ inch or 3 mm), being careful to leave the bottom tip intact by 1 inch (2.5 cm) so the slices stay connected. Then, gently press down on the slices to fan them out. Repeat with the other eggplant half.
- In a medium-sized pot, heat 1½ inches to 2 inches (3-5 cm) of the oil to 350°F (180°C).
- While the oil is heating up, start preparing the tempura batter. Add the egg and the iced water into a 2-cup measuring cup (or any bowl). Whisk the egg mixture vigorously and discard the foam on the surface.
- Sift the flour into a large bowl. Slowly pour the egg mixture into the flour. Mix the batter, but do not overmix; it's okay to leave some lumps in the batter. Keep the batter cold at all times (store it in the refrigerator if needed). Make the batter right before deep-frying to avoid activating the wheat gluten.
- Check the oil temperature with a thermometer to make sure the oil is 350°F (180°C). You can also use wooden chopsticks to check; when you dip your chopsticks in the oil and see small bubbles forming, it's ready for deep-frying. Please note that sweet potatoes and kabocha require a lower cooking temperature (320ºF/160℃). If you want to read more deep-frying tips, please read this post.
- Deep-fry starting with the cleaner and less astringent ingredients. For example, the cooking order would be shiso first, followed by the mushrooms, eggplant, shrimp, sweet potatoes, and kabocha. Make sure your ingredients are dry before dipping them in the batter; if they're wet, dry them with a paper towel first. While the tempura is frying, the moisture from the ingredients will evaporate and the tempura will become crispy. However, if the ingredients have extra moisture, the tempura will become soggy after deep-frying.
- When the oil reaches the right temperature, dip one piece of vegetable or shrimp in the batter, let the excess drip off for a second or two, and very gently place it into the hot oil. Continue dipping and adding one piece at a time. For the shrimp, sprinkle some flour or potato starch (or cornstarch) over it before dipping to help the tempura batter adhere. For the shiso leaves, sprinkle a bit of sifted flour on the back of the leaf, dip only the back of the leaf into the batter, and deep-fry for 15 seconds. The flour acts as a glue and the batter tends to stay on the ingredients better.
- Deep-fry the ingredients until golden brown. Do not crowd the pot because the oil temperature will drop quickly. Remember, your ingredients should take up no more than about half of the oil surface area at any one time. Here's the rough cooking time for each of the ingredients: Shiso (350ºF/180ºC, 20-30 seconds), mushrooms (350ºF/180ºC, 1 min), eggplant (350ºF/180ºC, 1 min), shrimp (350ºF/180ºC, 2 minutes), sweet potatoes (320ºF/160℃, 3 mins), and kabocha (320ºF/160℃, 2-3 mins). Note that sweet potatoes and kabocha require a lower cooking temperature than the rest of the tempura ingredients.
- Transfer the tempura to a wire rack or a plate lined with a paper towel to drain the excess oil.
- Between batches, clean the oil by scooping up the crumbs (called tenkasu), which will burn and turn the oil darker if left in the pot.
- Grate the daikon and squeeze the liquid out. Prepare 3-4 Tbsp of warm tentsuyu in individual small bowls and serve the grated daikon on the side.
- Put 1 Tbsp of the grated daikon in the sauce and dip the tempura in the sauce to enjoy.
- You can keep any leftovers in an airtight container and store them in the refrigerator for up to 2 days and in the freezer for 2 weeks. Reheat the tempura at 350ºF (180ºC) in the oven until warm and crisp.
Nutrition Facts : Calories 308 kcal, Carbohydrate 43 g, Protein 12 g, Fat 10 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 123 mg, Sodium 473 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving
TEMPURA BATTER
Easy and delightful results every time. Using the egg whites only results in the light color of the finished product.
Provided by Daddy Cooks
Time 10m
Yield 6
Number Of Ingredients 3
Steps:
- Beat egg whites in a bowl until frothy. Fold flour and cold water into egg whites until batter is just barely mixed.
Nutrition Facts : Calories 81.2 calories, Carbohydrate 16 g, Fat 0.2 g, Fiber 0.6 g, Protein 3.4 g, Sodium 19.7 mg, Sugar 0.1 g
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