Tempura
Votes: 13
Time: 35 min.
Tempura - detailed cooking recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Traditional ingredients for tempura:
- 225 g peeled large shrimp with tails
- 225 g of scallops
- 1 cup broccoli florets
- 1 sweet potato, peeled and sliced into 0.5 cm thick slices
- 2 carrots, peeled and cut into diagonal strips
- 110 g Chinese green beans (trim ends)
- 110 g of mushrooms
- 5 asparagus spears (trim ends)
- 1 red bell pepper, sliced into strips
- 2 eggplants, halved and sliced into 0.5 cm thick slices
Tempura dipping sauce:
- 1/2 cup mirin or sake
- 1/2 cup Tamari soy sauce
- 1 teaspoon of sugar
- 1/4 tbsp. grated daikon
- 1 teaspoon grated ginger
- Vegetable oil for frying
- 1 tbsp sesame oil (to flavor the frying oil)
- 1 cup wheat flour for dusting
Tempura batter:
- 1 egg yolk
- 1 cup of ice water
- 1 cup rice flour
We recommend
Recipes with similar ingredients: shrimps, scallops, broccoli cabbage, sweet potato, carrot, green beans, asparagus, mushrooms, sweet pepper, eggplants, mirin (rice wine), sake, soy sauce, rice flour, daikon radish, ginger root, eggs
Cooking the dish according to the recipe:
- Tempura batter: In a bowl, lightly beat the egg yolk and add ice water. Stir gently. Add all the flour and stir several times with a fork to combine. The dough should be slightly lumpy. Serves 4.
Tempura dipping sauce: In a small saucepan over medium-low heat, combine mirin, soy sauce, and sugar. Simmer for 3-5 minutes, until the sugar dissolves. Transfer to a bowl and garnish with grated daikon and ginger before serving. Yield: 1 cup. - Traditional ingredients for tempura: Heat vegetable oil in a wok or deep fryer to 190°C (350°F), filling to a depth of about 5 cm. Add sesame oil for flavor. Dry the vegetables thoroughly.
Dust the shrimp and vegetables with flour to absorb any remaining moisture and shake off any excess. Dip the shrimp and vegetables, one at a time, into the batter. Add 6 pieces at a time to the hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean, scrape up any small bits of batter that float to the surface between batches.
Remove the fried pieces from the pan and place them on a paper towel for a few seconds to absorb excess oil. Serve with dipping sauce.
Yield: 8 servings
Categories:
recipe / Deep-frying / Wok / Appetizers / Snacks with sauces / Fish appetizers / Sauces / Dips / Japanese cuisine / Tyler Florence
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