EASY TEMPURA BATTER RECIPE
- 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
SHRIMP AND VEGETABLE TEMPURA
Provided by Food Network Kitchen
Yield 4 servings
Number Of Ingredients 12
- Microwave 1 cup water and the bouillon cube in a microwave-safe glass measuring cup, 2 minutes. Stir in the soy sauce, mirin and sugar.
- Heat 2 inches peanut oil in a heavy-bottomed pot until a deep-fry thermometer registers 380 degrees F. Meanwhile, whisk the flour, seltzer, eggs and 1/2 teaspoon salt in a medium bowl until almost smooth. Add 1 cup ice cubes and stir until they just begin to melt. Put the cornstarch in a shallow dish. Line a baking sheet with paper towels.
- Working in batches, dredge one-third of the shrimp and vegetables in the cornstarch, then dip in the batter to coat, letting the excess drip off. Fry until crisp and lightly golden, turning once, 2 to 3 minutes. Remove with a slotted spoon and transfer to the prepared baking sheet to drain. Let the oil return to 380 degrees F, then repeat with the remaining shrimp and vegetables. Serve with the dipping sauce.
Nutrition Facts : Calories 645, Fat 30 grams, SaturatedFat 6 grams, Cholesterol 275 milligrams, Sodium 1,121 milligrams, Carbohydrate 61 grams, Fiber 3 grams, Protein 32 grams
FISH AND SEAFOOD TEMPURA
- Gather the ingredients.
- Season the seafood with salt and set it aside.
- Lay out a paper towel under a rack to place the fried seafood on.
- Heat the oil to 370 F over medium to medium-high heat in a deep fryer or a deep, heavy pot. If possible, attach the thermometer to the side.
- Mix the baking soda, 1/8 teaspoon of salt, cornstarch, and rice flour or all-purpose flour in a bowl until they are fully incorporated.
- Only when the oil is hot, whisk the egg yolk and the sparkling water together.
- Pour the egg yolk mixture into the bowl of dry ingredients, mixing well. The consistency of the batter should be like melted ice cream.
- Rapidly dip the seafood into the thin batter, shake it off a bit, and drop it into the oil. Do this in batches so the oil temperature does not drop too far. Do not crowd the pot.
- Fry the seafood for 2 to 4 minutes, depending on the size. When you hear the roiling, popping, and sizzling subsiding, remove the seafood immediately.
- Once the seafood is out of the oil, lay it on the rack to drain.
- Check the oil temperature between batches. Fry subsequent batches.
- Serve immediately with dipping sauce and enjoy.
Nutrition Facts : Calories 547 kcal, Carbohydrate 45 g, Cholesterol 185 mg, Fiber 1 g, Protein 31 g, SaturatedFat 3 g, Sodium 2272 mg, Sugar 7 g, Fat 25 g, ServingSize 1 pound (4 servings), UnsaturatedFat 0 g
TEMPURA SHRIMP AND VEGETABLES
- Make dipping sauce
- In small saucepan over moderate heat, stir together all ingredients. Bring to simmer, then remove from heat and keep warm. (DO AHEAD: Sauce can be made ahead, refrigerated in covered container up to 2 days, and rewarmed over moderate heat before serving.)
- Make tempura
- Bring medium pot water to boil over high heat. Have large bowl ice water ready. Add green beans to boiling water and blanch just until crisp-tender, about 30 seconds. Using slotted spoon, immediately transfer to ice water to stop cooking, then drain well and dry on paper towels.
- Make several shallow cuts across inside curve of each shrimp and gently press shrimp flat on cutting board (to help prevent curling during cooking). Sprinkle shrimp with salt and pepper.
- In large saucepan over moderate heat, heat 4 inches of oil until thermometer registers 325°F.
- In large mixing bowl, whisk together flour, baking powder, and sesame oil. Gradually and gently whisk in 2 1/2 cups ice water, mixing just until dry ingredients are moistened. (Batter will be very lumpy.)
- Working in batches, using tongs or chopsticks dip shrimp and vegetables into batter and fry, turning occasionally, until golden, about 1 1/2 minutes for green beans, 2 minutes for shrimp and other vegetables. Transfer to paper towels to drain. Return oil to 325°F between batches and, using spider or slotted spoon, remove any residual bits of batter from oil before adding next batch.
- To fry shiso leaves, gently lay each leaf on top of batter to coat 1 side, then drop, batter-side-down, into oil and fry without turning until underside is golden, about 1 minute. Transfer to paper towels to drain.
- Serve tempura immediately with dipping sauce.
- Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
- Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
- Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
- Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 42.6 g, Cholesterol 68.3 mg, Fat 16.6 g, Fiber 4.2 g, Protein 6.5 g, SaturatedFat 2.5 g, Sodium 216 mg, Sugar 6.6 g
PAN-FRIED CALAMARI RINGS
I threw this together tonight when another appy I planned to make fell through. SO fattening, but oh, my goodness, so worth it!! I served this with Mean Chef's Aioli (#54833).
Provided by spatchcock
Yield 4 appetizer servings
Number Of Ingredients 7
- Mix together flour, cayenne and salt in a medium-sized bowl.
- Feel free to add other ingredients to the flour mix if you want--any herbs or zests (like lemon) would be great.
- Put 3 eggs in a bowl (cracked, of course!) and beat lightly.
- Place panko on a plate.
- Start heating oil to med-high heat in medium-large pan on stovetop.
- Dip a few thawed calamari rings into the flour.
- Toss till coated.
- Dip flour-coated rings into the egg mixture.
- Toss flour- and egg-coated rings with Panko.
- (An easy way to do this is to have the panko in a plastic ziploc bag--and toss.) Shake off excess panko and put in preheated oil on stovetop.
- Don't crowd the pan!
- Allowing enough space between rings will ensure that they all cook evenly.
- Pan fry till panko is golden and calamari is tender.
- Don't overcook---overcooked calamari tastes like rubber!
- Serve with dipping sauces of your choice; I like Mean's Aioli (#54833).
- And then go for a run or take a nap.
- (This makes 4 servings for an appetizer, if you are looking for a substantial appy, or maybe 2-3 servings for a full meal. This is a FILLING dish).
VEGETABLE TEMPURA WITH SOY & DIPPING SAUCE
- Heat oven to 150C/fan 130C/gas 2. Mix together the sauce ingredients in a small bowl. Make the batter (see right). Cover a baking tray with sheets of kitchen paper. Start to heat a deep-fat frying pan or large wok a third full of oil and have the frying basket, or slotted spoon to hand
- When the oil reaches 190C dip some of the prepared veg briefly into the batter, shake off any excess, then lower straight into the hot oil. Don't crowd the frying basket. Fry for about 2 mins until light golden and crisp, then drain on kitchen paper.
- Repeat with the remaining vegetables in batches, dipping into the batter just before you fry them and remember to let the oil heat back up to temperature between each batch. Keep the tempura warm in the oven, leaving the door slightly ajar so that they stay crisp. They are best served immediately on a warm plate with the sauce alongside for dipping.
Nutrition Facts : Calories 471 calories, Fat 35 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 2.08 milligram of sodium
TEMPURA VEGETABLES (ALSO FISH, SHRIMP OR CALAMARI RINGS)
My daughter has been asking me to make tempura so I've been on the lookout for recipes. This recipe was found in the LCBO's Food & Drink Spring 2009 magazine. For the best results, make sure you don't over mix the batter. The beer and rice flour produce a delicate, crispy batter. ***You can replace some of the veggies with fish, peeled shrimp or calamari rings if desired.*** I've listed those ingredients as optional. You can also experiment with other veggies.
Provided by Dreamer in Ontario
Categories Yam/Sweet Potato
Yield 4 serving(s)
Number Of Ingredients 16
- In a medium sized bowl, whisk the beer into the flour until just combined (will be a bit lumpy).
- Stir in salt and cayenne.
- Peel sweet potato and cut crosswise into 1/4 inch slices.
- Using a large heavy saucepan, deep fryer or wok, heat 2 inches of oil over medium-high heat to 350°F.
- In batches of 3 or 4 pieces, dredge veggies in batter to coat completely, letting excess drip off.
- Fry, turning, until golden coloured (2 to 3 minutes).
- With a slotted spoon, remove cooked vegetables from pan and transfer to paper towel lined, rimmed baking sheet to drain off excess oil.
- Season with a pinch of sea salt if desired.
- Keep warm in oven set to 200F while frying remaining veggies.
- Each diner should have a little bowl of soy sauce, a tiny dish of grated white radish (daikon) and a few lemon wedges to season his/her food.
- Serve with hot rice.
Nutrition Facts : Calories 172.4, Fat 0.7, SaturatedFat 0.2, Sodium 317.2, Carbohydrate 39.3, Fiber 5.3, Sugar 2.6, Protein 4
SHRIMP AND VEGETABLE TEMPURA
- Make the dipping sauce: Combine all ingredients in a bowl. Set aside to allow the flavors to develop.
- Prepare the shrimp: Butterfly the shrimp by cutting down the back, being careful not to cut all the way through. Open the shrimp like a book and rinse well with cold water.
- Make the Tempura batter: Put the flour in a bowl and whisk in the seltzer to get out all the lumps. Add the egg yolks and blend it in well. Flavor with sesame oil and a pinch of salt. The batter should be the consistency of heavy cream.
- Time to fry: Heat about 2 inches of peanut oil to 375 degrees F in a wok or deep skillet. Dry the shrimp and vegetables well. Dust them with flour to soak up any remaining moisture and shake off the excess. Dip them into the batter one by one. Drop 4 or 5 pieces at a time in the hot oil, do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean between batches, skim off the small bits of batter that float in the oil. Remove the fried shrimp and vegetables from the oil and drain on paper towels; season them with salt. Serve with the dipping sauce.
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