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.
Nutrition Facts : Calories 547 kcal, Carbohydrate 45 g, Cholesterol 185 mg, Fiber 1 g, Protein 31 g, SaturatedFat 3 g, Sodium 2272 mg, Sugar 7 g, Fat 25 g, ServingSize 1 pound (4 servings), UnsaturatedFat 0 g
TEMPURA VEGETABLES (ALSO FISH, SHRIMP OR CALAMARI RINGS)
My daughter has been asking me to make tempura so I've been on the lookout for recipes. This recipe was found in the LCBO's Food & Drink Spring 2009 magazine. For the best results, make sure you don't over mix the batter. The beer and rice flour produce a delicate, crispy batter. ***You can replace some of the veggies with fish, peeled shrimp or calamari rings if desired.*** I've listed those ingredients as optional. You can also experiment with other veggies.
Provided by Dreamer in Ontario
Categories Yam/Sweet Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a medium sized bowl, whisk the beer into the flour until just combined (will be a bit lumpy).
- Stir in salt and cayenne.
- Peel sweet potato and cut crosswise into 1/4 inch slices.
- Using a large heavy saucepan, deep fryer or wok, heat 2 inches of oil over medium-high heat to 350°F.
- In batches of 3 or 4 pieces, dredge veggies in batter to coat completely, letting excess drip off.
- Fry, turning, until golden coloured (2 to 3 minutes).
- With a slotted spoon, remove cooked vegetables from pan and transfer to paper towel lined, rimmed baking sheet to drain off excess oil.
- Season with a pinch of sea salt if desired.
- Keep warm in oven set to 200F while frying remaining veggies.
- Each diner should have a little bowl of soy sauce, a tiny dish of grated white radish (daikon) and a few lemon wedges to season his/her food.
- Serve with hot rice.
Nutrition Facts : Calories 172.4, Fat 0.7, SaturatedFat 0.2, Sodium 317.2, Carbohydrate 39.3, Fiber 5.3, Sugar 2.6, Protein 4
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.;
SHRIMP AND VEGETABLE TEMPURA
Tempura is one of the most iconic Japanese dishes. At its best, it's comprised of the freshest seafood and vegetables that are coated in a batter and deep fried to yield incredibly light and crispy morsels. The keys to achieving these results, aside from starting with quality ingredients that are well-chilled before frying, are the oil temperature and the batter. For perfect frying, it's important to use the correct oil temperature and keep it consistent throughout. And for the batter, mixing it just before frying, keeping it cold using a chilled bowl and ingredients, using cake flour and not over-mixing it are all ways to assure good results. Also, like anything else, practice makes perfect. Feel free to substitute ingredients. Other popular options include squid, cod, scallops, asparagus, eggplant, carrots and shiso leaves. Coarse salt and lemon wedges are also nice options instead of the traditional dipping sauce. Steamed white rice is a standard accompaniment, as well as noodles such as udon or soba.
Provided by Food Network Kitchen
Categories main-dish
Time 1h10m
Yield 4 servings (as a main dish)
Number Of Ingredients 18
Steps:
- Refrigerate a large bowl until chilled, about 15 minutes.
- For the dipping sauce (tentsuyu): Bring the Dashi, mirin and soy sauce to a boil in a small saucepan. Set aside until ready to serve, then divide among 4 small bowls. Place the grated daikon in a small dish.
- For the shrimp and vegetables: Assemble the chilled shrimp, green beans, mushrooms, shishitos, sweet potatoes and onions on 2 large plates.
- Heat about 2 inches of oil in a large wok or deep, heavy-bottomed skillet over medium-high heat until it reaches 360 degrees F. Line a baking sheet with a double layer of paper towels or a wire rack and place near the wok.
- For the batter: When the oil is almost ready, sift the cake flour and potato starch into the chilled bowl. Whisk the water and egg in a small bowl (or in the water measuring cup) until completely combined. Using chopsticks or a large fork, stir the egg mixture into the flour mixture until barely combined and lumps of flour still remain. (Better to undermix than overmix, so err on the side of caution.) The batter should be the thickness of cream; add 1 to 2 tablespoons more water if needed. Mix in the ice cubes.
- Working with several pieces of the shrimp and vegetables at a time, dip them into the batter, then gently lay them in the oil away from you. (It's important not to overcrowd and to maintain the temperature of the oil; adjust the heat, as needed.) Fry, flipping them once or twice, until pale golden brown and crisp, 1 to 2 minutes (some ingredients may take longer than others); transfer to the lined baking sheet. Serve the tempura immediately (ideally, one person will continue frying while the lucky others get to eat the tempura at its best!) with the bowls of dipping sauce and grated daikon on the side for people to stir into the sauce, if they like. Continue with the remaining ingredients, skimming the surface of the oil as needed.
- Combine the kombu and 3 cups cold water in a medium saucepan and let sit for about 30 minutes. (You can skip this step if you're short on time, but it does lend a little extra flavor.)
- Heat the mixture over medium heat until the water comes to a near boil but doesn't actually boil, about 5 minutes. Discard the kombu.
- Add the katsuobushi evenly over the water and bring to a boil over high heat, then immediately remove from the heat. Let steep for about 10 minutes without stirring.
- Pour the dashi through a fine-mesh strainer into a bowl or quart measuring cup. Do not press down on the katsuobushi, which can make the dashi cloudy or bitter.
- Dashi is best used the day it is made, but it can be cooled and refrigerated in an airtight container for up to 3 days.
SHRIMP AND VEGETABLE TEMPURA
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Microwave 1 cup water and the bouillon cube in a microwave-safe glass measuring cup, 2 minutes. Stir in the soy sauce, mirin and sugar.
- Heat 2 inches peanut oil in a heavy-bottomed pot until a deep-fry thermometer registers 380 degrees F. Meanwhile, whisk the flour, seltzer, eggs and 1/2 teaspoon salt in a medium bowl until almost smooth. Add 1 cup ice cubes and stir until they just begin to melt. Put the cornstarch in a shallow dish. Line a baking sheet with paper towels.
- Working in batches, dredge one-third of the shrimp and vegetables in the cornstarch, then dip in the batter to coat, letting the excess drip off. Fry until crisp and lightly golden, turning once, 2 to 3 minutes. Remove with a slotted spoon and transfer to the prepared baking sheet to drain. Let the oil return to 380 degrees F, then repeat with the remaining shrimp and vegetables. Serve with the dipping sauce.
Nutrition Facts : Calories 645, Fat 30 grams, SaturatedFat 6 grams, Cholesterol 275 milligrams, Sodium 1,121 milligrams, Carbohydrate 61 grams, Fiber 3 grams, Protein 32 grams
TEMPURA BATTER FOR FISH AND VEGETABLES
This batter can be used for fish, shrimp or fresh vegetables such as onion rings, mushrooms, eggplant, sweet potatoes, squash, green beans, asparagus spears or whatever your heart desires.
Provided by Karen From Colorado
Categories Vegetable
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 6
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.
PAN-FRIED CALAMARI RINGS
I threw this together tonight when another appy I planned to make fell through. SO fattening, but oh, my goodness, so worth it!! I served this with Mean Chef's Aioli (#54833).
Provided by spatchcock
Categories Squid
Time 30m
Yield 4 appetizer servings
Number Of Ingredients 7
Steps:
- Mix together flour, cayenne and salt in a medium-sized bowl.
- Feel free to add other ingredients to the flour mix if you want--any herbs or zests (like lemon) would be great.
- Put 3 eggs in a bowl (cracked, of course!) and beat lightly.
- Place panko on a plate.
- Start heating oil to med-high heat in medium-large pan on stovetop.
- Dip a few thawed calamari rings into the flour.
- Toss till coated.
- Dip flour-coated rings into the egg mixture.
- Toss flour- and egg-coated rings with Panko.
- (An easy way to do this is to have the panko in a plastic ziploc bag--and toss.) Shake off excess panko and put in preheated oil on stovetop.
- Don't crowd the pan!
- Allowing enough space between rings will ensure that they all cook evenly.
- Pan fry till panko is golden and calamari is tender.
- Don't overcook---overcooked calamari tastes like rubber!
- Serve with dipping sauces of your choice; I like Mean's Aioli (#54833).
- Enjoy.
- And then go for a run or take a nap.
- (This makes 4 servings for an appetizer, if you are looking for a substantial appy, or maybe 2-3 servings for a full meal. This is a FILLING dish).
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