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Seafood Vegetable Tempura

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  Fish/Shellfish 1⁄2 Pound
  Vegetables 1 Cup (16 tbs)
  Batter 1 Cup (16 tbs)
  Salad oil 2 Cup (32 tbs) (Part Bland, For Frying, Use Part Sesame Oil If Available)
  Tempura sauce 1⁄4 Cup (4 tbs)

Preparation of equipment is essential to making good Tempura.
The heat of the oil is very important, so an electric frying pan or deep fat fryer is probably most satisfactory.
A Tempura nabe may be more dramatic, and is very convenient, too, if you use it over an electric hot plate that has several heat settings or an hibachi that has good draft control.
Have ready a cake rack on a shallow pan or tray for draining the pieces (unless you have a Tempura nabe).
Dip the prepared food into the batter, holding it by tail or stem, or with chopsticks or tongs.
Let it drip a second, then put into the hot fat (350° to 375° is best).
Cook until golden brown.
It is wise to turn the foods a few seconds after they are put into the fat; this makes subsequent turning easier.
You'll need two sets of chopsticks or other holders; leave one in the batter, and use the other to lift foods out of the fat.
Skim out the drops of batter so they won't burn.
Do not cook too much food at one time or it will cool the fat too fast.
If the temperature drops below 350°, the food will absorb oil and not be crisp.
Put in first the foods that must cook longer, such as shrimp; add those like spinach last.
To eat, dip each piece in the sauce.

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