Vegetables, fish and seafood
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| green beans
| ends trimmed leave whole
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| carrots
| sliced diagonally about ¼" thick
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| sweet potato
| peeled, sliced about ¼" thick
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| zucchini
| sliced about ¼" thick
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| button mushrooms
| halved if caps are too large
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| onion
| rings or slices; toothpicks will hold slices together.
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| white fish
| fresh, cut fillets crosswise into long or bite-sized
pieces. Cook on disposable wooden spits for easy serving.
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| shrimp
| shell and de-vein leaving tails attached. Lay shrimp
flat and score 3 or 4 times across the belly to make it lay flat
and prevent from curling when fried. This is especially useful
when making tempura shrimp for use in sushi.
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Tempura batter
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| 1½ cup
| sifted flour
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| 1 cup
| ice cold soda water
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| 1
| egg yolk (optional only—some recipes use the white too)
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The soda water is essential. Without it, the batter will be heavy and
disgusting.
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Despite the photos here, I do not usually use egg in my tempura.
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Prepare vegetables and fish or seafood (as noted below) and dry
thoroughly with paper towel. Do not prepare tempura batter until ready
to cook (oil hot).
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Heat oil in a thick pot, wok or deep fryer to 350°. Oil must be at
least 2" deep.
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In mixing bowl, lightly beat egg if egg is to be used. Pour in soda water
mixing slightly. Add flour all at once and stroke a few times with a fork
just until ingredients are loosely combined. Nota bene: The batter
should be lumpy and not smooth. If over-mixed (until smooth), the gluten
may awaken and the resulting coating may be heavy, oily and unpleasant
after cooking.
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Method
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Place 1 cup of flour on a plate, dredge the (dry) vegetables and fish in
the flour then shake off excess. Dip in batter and lay in hot oil deep
frying until lightly golden brown. Place on a plate covered with paper
towel.
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If the result isn’t as light and pleasant as you wish, don’t
predredge
the food. Skip the dredge and just dip in the batter before cooking. This
is what I do. However, the recipe I started from used a) egg and b)
predredging.
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Fry vegetables first, then the fish or seafood.
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Skim surface of oil occasionally to keep clean or break an egg into it,
float it around to collect all the scraps, then lift out and discard.
An écumoire is faster, easier and cheaper at this task.
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Tempura sauce (for dipping)
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| 1 cup
| broth/stock
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| ¼ cup
| soy sauce
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| ¼ cup
| mirin*,
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Serve with soy sauce in little bowls for dipping and a ball of sticky
rice (a good brand is Nishiki) in a separate bowl.
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