TEMPURA
Provided by Food Network
Categories side-dish
Time 26m
Yield 4 to 8 servings
Number Of Ingredients 27
Steps:
- In a small bowl, combine the rice flour and 1/2 cup soda water. Stir until blended. Combine the flour, baking powder and cornstarch. Sift into a medium bowl. Stir in the remaining 2 1/2 cups soda water, salt and cayenne. Lastly add the rice flour mixture. Allow to rest in the refrigerator at least 1 hour before use. Check the consistency of the batter by dipping a piece of vegetable and cook in a preheated deep fryer at 350 to 375 degrees F. Additional soda water may be needed to adjust thickness.
- In a bowl, dissolve the dry mustard and turmeric in the water and rice wine vinegar. Stir in the pickled ginger liquid, lemon juice, and sugar and whisk until well blended. Combine the chili, sesame and peanut oils. Slowly whisk in the oil to the mustard mixture until emulsified. Refrigerate until needed. This can be prepared up to 1 week ahead.
- In a small bowl, whisk together the mirin, sugar, lemon juice, soy, and wasabi. Stir in the sesame oil and scallions. Use as needed.
VEGETABLE TEMPURA
Tempura batter is very handy and easy to make. You can use it with just about any vegetable, as long as they are cut thin enough so that the vegetable can just cook and soften in the same time as it takes for the batter to crisp. These can be eaten alone as a starter with a good sprinkle of rock salt, halves of lemon or lime and possibly some of the dips. The battered vegetables also make a nice side dish, especially with simply cooked meat or fish and a salad.
Provided by Jamie Oliver
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Add all the flour to a bowl. With the handle of a spoon, or a chopstick, mix, and stir in the ice-cold water until the mixture is slightly thicker than buttermilk consistency. Make a point of not mixing thoroughly, as tempura is renowned for lumps of flour.
- Dip sliced vegetables (zucchini, onions, eggplants, carrots, bell peppers, sweet potatoes, string beans, broccoli, wild mushrooms, fresh herbs, and bok choy) any vegetables will work but these are the most commonly used) into the batter mixture and shake off any excess.
- Deep fry vegetables in a wok or deep fat fryer (you can use a frying pan if you do not have anything else, you just need about 7cm/3 inches of clean oil) at 200C/400F/Gas 6 until the batter is light golden in color and crisp. (Any large amounts of hot oil in a kitchen, especially in woks which are not always that sturdy, scare me, please be careful and do not leave the pan unattended.) Turn the vegetables at intervals to ensure that both sides are cooked equally and then fish them out with a slotted spoon, shaking off any excess oil. Place them on kitchen paper towels and eat as soon as possible. The reason that I keep going on about eating them so quickly is because as your hot cooked vegetables cool down inside the batter they begin to steam, making them less crisp as time goes on. Good tempura should be crispy and is one of those things that should be made and cooked quickly and eaten straight away.
- Pour the rice wine vinegar into a small bowl. Add the sugar and stir until the sugar is dissolved. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavors to combine.;
EXTRA-CRISP VEGETABLE TEMPURA
Club soda gives the batter a lighter texture so this tempura fries up extra crisply.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Whisk together egg yolk, salt, and club soda. Gently fold in rice flour or cornstarch.
- Heat 1 inch oil to 375 degrees in a high-sided skillet Dip vegetables in batter and fry in batches until tender and crisp, 3 to 5 minutes. Drain on paper towels. Sprinkle with salt.
VEGETABLES WITH MUSTARD SAUCE
Stir up this smooth, delicious sauce in a jiffy in the microwave, and you'll be delighted with how it complements steamed vegetables. Start with fresh veggies or make things even easier by using a frozen blend..-Becky Ruff, Monona, Iowa
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Place broccoli in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-8 minutes or until crisp-tender. , Meanwhile, in a small microwave-safe bowl, combine the remaining ingredients. Cover and microwave at 50% power for 2 minutes or until heated through, stirring every 30 seconds. Drain broccoli. Serve with sauce.
Nutrition Facts :
VEGETABLE TEMPURA WITH SOY & DIPPING SAUCE
These crisp Japanese-style treats are great for nibbles or a veggie main course.
Provided by Good Food team
Categories Dinner, Snack, Starter, Vegetable
Time 25m
Number Of Ingredients 7
Steps:
- 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
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
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