TEMPURA
Provided by Alton Brown
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Whisk the cake flour and rice flour together in a medium glass bowl and divide it in half. Set aside.
- Heat the vegetable oil in a 5-quart Dutch oven over high heat until it reaches 375 degrees F on a deep-fry thermometer.
- Once the temperature reaches 365 degrees F, whisk the egg, seltzer water and vodka, in a medium mixing bowl and divide it in half. Put half of the mixture in the refrigerator to reserve. Pour half of the liquid mixture into half of the dry mixture and whisk to combine, about 10 to 15 seconds. Some lumps may remain. Set the glass bowl in a larger bowl lined with ice.
- Dip the sweet potatoes into the batter using tongs, drain for 2 to 3 seconds over the bowl, and then add to the hot oil. Adjust the heat to maintain between 375 and 400 degrees F. Fry 6 to 8 pieces, at a time, until puffy and very light golden, about 1 to 2 minutes Remove to a cooling rack lined with 3 layers of paper towels set over a half sheet pan. Sprinkle with salt, if desired. Repeat the same dipping and frying procedure with the green beans and parsley leaves. Put the fried vegetables on a serving platter and serve the as an appetizer while preparing the seafood.
- Whisk together the remaining halves of dry and liquid batter ingredients as above and repeat dipping and frying with the shrimp and fish fillets. Sprinkle with salt, if desired, transfer the fish to a serving platter and serve immediately.
TEMPURA BATTER
Seltzer water makes Japanese-style Tempura Batter light and airy. This recipe from Food Network Kitchen is perfect for frying vegetables, meats and seafood.
Provided by Food Network Kitchen
Number Of Ingredients 4
Steps:
- Combine all ingredients. Use as batter for meats and vegetables.
VEGETABLE TEMPURA
Crisp and delicious vegetable tempura makes an impressive Japanese appetizer. Serve with the dipping sauce or simply with soy sauce if you prefer a vegetarian option.
Provided by ChefJackie
Categories Appetizers and Snacks Beans and Peas
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- 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
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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