Tempura Fondue Recipes

TEMPURA SHRIMP AND VEGETABLES

Tempura Shrimp and Vegetables image

Provided by Shirley Cheng

Categories Ginger Mushroom Appetizer Kid-Friendly Dinner Shrimp Green Bean Deep-Fry Pescatarian Dairy Free Tree Nut Free Small Plates

Yield Makes 4 servings

Number Of Ingredients 18

Ingredients

For dipping sauce
1/4 cup dashi
1/2 cup light soy sauce
2 teaspoons fresh ginger, finely grated (from about 3/4-inch piece)
1/2 cup daikon radish, finely grated (from about 4 1/2-inch piece)
1/4 cup mirin (Japanese sweet rice wine)
For tempura
10 green beans, trimmed
12 large shrimp, peeled, deveined, tail shells left intact
Salt and pepper
About 6 cups vegetable or peanut oil for frying
2 cups all-purpose flour
1 1/2 tablespoons baking powder
2 tablespoons Asian sesame oil
10 fresh shiitake mushrooms (about 3/4 pound), stemmed
1 large white onion, peeled and cut into 1/2-inch thick rings
2-ounce piece fresh lotus root (about 1 1/2 inches long), peeled, and cut into 1/4-inch-thick slices
10 fresh shiso leaves

Steps:

Make dipping sauce
In small saucepan over moderate heat, stir together all ingredients. Bring to simmer, then remove from heat and keep warm. (DO AHEAD: Sauce can be made ahead, refrigerated in covered container up to 2 days, and rewarmed over moderate heat before serving.)
Make tempura
Bring medium pot water to boil over high heat. Have large bowl ice water ready. Add green beans to boiling water and blanch just until crisp-tender, about 30 seconds. Using slotted spoon, immediately transfer to ice water to stop cooking, then drain well and dry on paper towels.
Make several shallow cuts across inside curve of each shrimp and gently press shrimp flat on cutting board (to help prevent curling during cooking). Sprinkle shrimp with salt and pepper.
In large saucepan over moderate heat, heat 4 inches of oil until thermometer registers 325°F.
In large mixing bowl, whisk together flour, baking powder, and sesame oil. Gradually and gently whisk in 2 1/2 cups ice water, mixing just until dry ingredients are moistened. (Batter will be very lumpy.)
Working in batches, using tongs or chopsticks dip shrimp and vegetables into batter and fry, turning occasionally, until golden, about 1 1/2 minutes for green beans, 2 minutes for shrimp and other vegetables. Transfer to paper towels to drain. Return oil to 325°F between batches and, using spider or slotted spoon, remove any residual bits of batter from oil before adding next batch.
To fry shiso leaves, gently lay each leaf on top of batter to coat 1 side, then drop, batter-side-down, into oil and fry without turning until underside is golden, about 1 minute. Transfer to paper towels to drain.
Serve tempura immediately with dipping sauce.

TEMPURA BATTER

Tempura Batter image

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

Ingredients

2 egg whites
1 cup all-purpose flour
⅔ cup cold water

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

TEMPURA FONDUE RECIPE - (5/5)

Tempura Fondue Recipe - (5/5) image

Provided by DeniseRedHorse

Number Of Ingredients 12

Ingredients

10 mushrooms
1 onion, cut in eighths
1 lb. shrimp, shelled and deveined
1 eggplant, in chunks
Any other vegetables, you like
Batter
1 egg yolk
2 cups ice water
1 pinch baking soda
2 1/4 cups flour
3 3/4 cups peanut oil
1/4 cup sesame oil

Steps:

Beat egg with ice water, baking soda, add flour stirring - batter should be light. Heat oil to 350. Spear food, dip into batter, and cook in oil, approximately 2 minutes. Additional Tips Ready in 25 min

TEMPURA FONDUE

Tempura Fondue image

Make and share this Tempura Fondue recipe from Food.com.

Provided by chia2160

Categories Vegetable

Time 22m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

10 mushrooms
1 onion, cut in eighths
1 lb shrimp, shelled and deveined
1 eggplant, in chunks
any other vegetables, you like
1 egg yolk
2 cups ice water
1 pinch baking soda
2 1/4 cups flour
3 3/4 cups peanut oil
1/4 cup sesame oil

Steps:

Beat egg with ice water, baking soda, add flour stirring - batter should be light.
Heat oil to 350.
Spear food, dip into batter, cook in oil, aprox. 2 minutes.

TEMPURA FONDUE BATTER

Tempura Fondue Batter image

Make and share this Tempura Fondue Batter recipe from Food.com.

Provided by BlueHairedFairy

Categories Asian

Time 13m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 egg
2/3 cup ice water

Steps:

Sift together the dry ingredients.
Beat egg slightly and mix with the water.
Add the dry ingredients. Stir only until mixed; mixture will be slightly lumpy.
Dip shrimp, chunky-cut chicken and vegetables, etc. into the batter and deep fry until golden brown. Drain on paper towels.

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