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Recipes for Cooking Tempura

The tempura rack sets on the edge of your wok. Your wok is filled with oil and you can easily work from your wok to your rack.

Have all your ingredients prepared ahead of time. i.e. cut vegetables and cut meat or fish.

Prepare your batter as the last ingredient and have it at the ready so you can immediately proceed.

Tempura is a light, tasty fried food that is not greasy. It is from the Japanese culture.

Common Ingredients for Tempura:
Shrimp / Squid / Green pepper / Eggplant / Sweet potato / Potato / Cabocha (Japanese pumpkin) / Carrot / Shiitake Mushrooms / Renkonp (lotus roots)/ Broccoli, just to name a few.

Basic Steps for Cooking Tempura:
Prepare the ingredients. (Cut into 3/4 inch in thickness. *See Tip 5 and 6)

Make tempura batter.
Heat vegetable oil in a deep pan to 340-350F degree. (*See Tip 4)
Lightly dip ingredients in the batter and immediately fry them until brown. It takes longer to fry vegetables than to fry seafood.

Drain tempura on a rack.

Serve right away with tentsuyu (tempura dipping sauce) or salt. Tempura is best served hot. *Grated daikon radish is a common condiment.

Tempura Batter

This is a good Japanese Recipe

Ingredients:
1 egg
1 cup ice water
1 cup all purpose flour
How to Cook:
Beat an egg in a bowl.
Add ice water in the bowl.
Add flour in the bowl and mix lightly.
*Makes 4 servings

*be sure to use very cold water.
* Do not over mix the batter.
* Use ice water for the batter. This is really important to prevent the batter from absorbing too much oil. (Do not make the batter ahead of time.)
* Try not to over mix the batter and not to coat ingredients with the batter too much.

Tempura Tips:
To check the temperature of frying oil, drop a little batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it's about 360 F degree. If the batter goes halfway to the bottom and comes up, it's about 340F degree. This is said to be the right temperature to fry tempura.

Make a couple incisions on the stomach side of each shrimp so that it stays straight. Then, pick it up by the tail and dip the body part in the batter.

Tempura Shrimp (very easy to make)
Ingredients:
12 large shrimps
1 egg
1 cup all purpose flour
1/2 cup cold water with some ice.
Vegetable oil for frying
How to Cook:
Peel and de-vein shrimps. (leave the tails)
Make some cuts in the stomach side of shrimps to prevent them to curl up when cooked.
Dry the shrimps with paper towels.
Put flour in a bowl
Pour cold water over the flour and add an egg.
Mix

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