Tempura Batter For Fish And Vegetables Recipes

FISH AND SEAFOOD TEMPURA

Steps:

• Gather the ingredients.
• Season the seafood with salt and set it aside.
• Lay out a paper towel under a rack to place the fried seafood on.
• Heat the oil to 370 F over medium to medium-high heat in a deep fryer or a deep, heavy pot. If possible, attach the thermometer to the side.
• Mix the baking soda, 1/8 teaspoon of salt, cornstarch, and rice flour or all-purpose flour in a bowl until they are fully incorporated.
• Only when the oil is hot, whisk the egg yolk and the sparkling water together.
• Pour the egg yolk mixture into the bowl of dry ingredients, mixing well. The consistency of the batter should be like melted ice cream.
• Rapidly dip the seafood into the thin batter, shake it off a bit, and drop it into the oil. Do this in batches so the oil temperature does not drop too far. Do not crowd the pot.
• Fry the seafood for 2 to 4 minutes, depending on the size. When you hear the roiling, popping, and sizzling subsiding, remove the seafood immediately.
• Once the seafood is out of the oil, lay it on the rack to drain.
• Check the oil temperature between batches. Fry subsequent batches.
• Serve immediately with dipping sauce and enjoy.

TEMPURA BATTER

Steps:

• Beat egg whites in a bowl until frothy. Fold flour and cold water into egg whites until batter is just barely mixed.

VEGETABLE TEMPURA

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.;

TEMPURA BATTER FOR FISH AND VEGETABLES

Steps:

• Stir together flour, cornstarch and salt.
• Make a well in the center.
• Combine ice water or beer and egg yolk, beating with a fork or whisk until frothy.
• Add all at once to dry ingredients.
• Slowly stir just until moistened; DO NOT over stir,a few lumps should remain.
• Fold in beaten egg whites.
• Use batter immediately.
• Heat oil or shortening to 400°F.
• Add 1 teaspoon salt.
• Dip fish, shrimp or vegetables into batter, swirling to coat.
• Fry a few pieces at a time 2 to 3 minutes or until golden brown.
• Drain on paper towels.
• Note: Make sure your vegetables are very very dry so the batter will stick better.

TEMPURA BATTER

Steps:

• In bowl mix first 5 ingredients; add water and egg and then stir till smooth,.
• This batter is enough for 4 cups vegetables or 1 pound of fish or meat cut up.

EASY TEMPURA BATTER RECIPE

Steps:

• Gather the ingredients.
• In a small bowl, sift the flour once or twice to remove any clumps and to make it light and soft. Set aside.
• In a separate medium bowl, gently beat egg until the yolk and egg whites are just barely incorporated.
• Combine the water and ice cubes in a cup. Using a strainer, strain the water (you should have 1 cup of ice-cold water) and add it to the bowl with the beaten egg. Make sure you do not actually add ice cubes to the tempura batter.
• Add the sifted flour into the bowl with the egg and water mixture and lightly combine the flour using chopsticks . Be careful not to overmix the batter; it should be a little lumpy.

BASIC TEMPURA BATTER

Steps:

• To make the batter, mix the flours with a pinch of sea salt. Whisk in the sparkling water and crushed ice then you are ready to use.

JAPANESE VERY LIGHT TEMPURA BATTER

Steps:

• Break the egg into a bowl containing the iced water and whisk until frothy.
• Add baking soda and flour.
• Beat until the flour is just mixed in.
• Do not over beat.
• Batter should be so thin that the merest wisp clings to the vegetables dipped in it.
• If it seems too thick, add a little more iced water, and keep the batter cold.