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Tempura

Ingredients
  Seafood 1 Pound (Any Combination: Medium Shrimp, Shelled, Deveined Scallops, Cut In Half Fish Fillets, 1/4 Inch Thick, 1/2 To 1 Inch Wide, 2 To 3 Inches Long)
  All purpose flour 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Baking powder 2 Teaspoon
  Water 1 Cup (16 tbs)
  Peanut oil 2 Cup (32 tbs) (For Deep Frying)
  Water 1⁄3 Cup (5.33 tbs)
  Chicken broth 1⁄4 Cup (4 tbs)
  Soy sauce 3 Tablespoon
  Sugar 1 Teaspoon
  Dry sherry 2 Tablespoon
Directions

Prepare Tempura Sauce; set aside.
If serving shrimp, butterfly shrimp.
Pat seafood dry with paper towels; set aside.
In a medium bowl, combine flour, salt and baking powder.
Gradually stir in water; batter will be lumpy.
In a wok, deep-fat fryer or heavy saucepan, heat oil to 365F (185C) or until a 1-inch cube of bread turns golden brown in 1 minute.
Dip seafood into batter, coating completely; let excess batter drip back into bowl.
Carefully lower seafood into hot oil.
Cook several pieces at a time without crowding.
Fry 1 to 3 minutes, turning occasionally, until lightly browned and crisp.
Drain on paper towels

Recipe Summary

Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Fish

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