GREEN BEAN AND ASPARAGUS TEMPURA
Provided by Giada De Laurentiis
Time 13m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large heavy-bottomed saucepan, pour in enough vegetable oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer, inserted in the oil, reaches 375 degrees F. (If you dont have a thermometer a cube of bread will brown in about 2 minutes.)
- While the oil is heating, in a medium bowl, whisk together the flour, baking powder and baking soda. Add the club soda and sesame oil. Stir until just combined and still lumpy.
- Dip the vegetables in the batter and fry, 3 or 4 at a time, until the batter is golden and crispy, about 60 to 70 seconds. Drain on paper towels.
- Arrange the vegetables on a platter and serve the soy sauce alongside as a dipping sauce.
TEMPURA ASPARAGUS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 1 cup cake flour and 1/2 teaspoon kosher salt. Whisk in 1 cup cold seltzer. Dip 1 bunch trimmed asparagus in the batter and fry in batches in 360 degrees F vegetable oil until crisp, about 2 minutes (drop them in one at a time to prevent sticking). Remove and drain on a rack; season with salt. Serve with ponzu sauce for dipping.
TEMPURA ASPARAGUS
Provided by Michael Symon : Food Network
Categories appetizer
Time 2h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat fryer to 350 degrees F.
- Cut the tough and fibrous bottoms off the asparagus and peel stems with a vegetable peeler. In a mixing bowl, combine flour, salt, and coriander. Whisk in soda water just until incorporated with the dry ingredients. Let the batter rest at room temperature for 1 hour. Dip asparagus in batter and place in fryer until golden brown, about 3 minutes.
- Place on paper towels to drain and sprinkle with sea salt. Serve with lemon wedges.
VEGETARIAN PLANET ASPARAGUS WASABI TEMPURA
This is from my favorite vegetarian cookbook, "Vegetarian Planet" by Didi Emmons. This tempura is light, flavorful, and I think, perfect. The original recipe is used with asparagus ... but this makes kickin' onion rings as well!
Provided by EdsGirlAngie
Categories Lunch/Snacks
Time 26m
Yield 16 asparagus spears
Number Of Ingredients 11
Steps:
- Combine flour, cornstarch, salt, sugar, baking powder, ginger and wasabi powder.
- Add water and beer to the flour mixture; whisk slowly until smooth.
- In a saucepan or skillet at least 8 inches in diameter, heat oil over medium high heat.
- Test oil by dropping in 1/2 teaspoon of batter.
- If it bubbles and fizzes right away, oil is hot enough.
- Dip an asparagus spear into the batter, then carefully into the hot oil.
- Add 7 more, and fry them all 2 to 3 minutes.
- Using a slotted spoon, remove them to a paper towel-lined plate.
- Repeat with remaining 8 asparagus spears.
- Serve immediately.
TEMPURA ASPARAGUS
Steps:
- Pour 1-inch vegetable oil into a large, deep skillet. Place over medium-high heat and heat to 350 degrees F.
- Prepare the tempura batter according to package instructions. Dip the asparagus in the batter, place in the skillet and fry until golden and crispy, about 2 minutes. Fry in batches.
- In a bowl, combine the soy sauce, mirin, ginger, lemon juice and scallions. Serve the asparagus with the dipping sauce on the side.
VEGAN VEGETABLE TEMPURA
Provided by Elaine Louie
Categories dinner, lunch
Time 3h30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- For the dipping sauce: Combine kelp and shiitake mushroom in a small bowl. Add 1 cup cold water and allow to soak for 3 hours. Strain and set the clear, amber liquid aside; discard kelp and mushroom. Pour mirin and light-colored soy sauce in a small pot over medium-high heat, and bring to a boil. Add 1/2 cup of the soaking liquid from the kelp and mushroom. Remove from heat, and set aside. In a separate bowl, mix the daikon and ginger; set aside.
- For the tempura: Pour oil into a large wok or pot so that the oil is two inches deep. Heat over medium-high heat until oil is 350 degrees. Set aside a baking sheet with a rack lined with paper towels, and a small long-handled fine-meshed strainer for removing excess fried batter.
- Pour 1 cup ice-cold water into a medium bowl. Add 1 cup plus 2 tablespoons cake flour, and whisk to blend lightly. Place about 1/2 cup cake flour into another bowl. Dip each slice of vegetable into dry flour, shake off excess, and then dip each slice of vegetable into the batter.
- Fry the vegetables in batches to be sure they are not crowded. Place 4 to 5 vegetable pieces in the oil and fry, turning once or twice, until golden and crisp, 2 to 2 1/2 minutes. Using the long-handled strainer, remove excess bits of fried batter to keep the oil clean. Transfer to the baking sheet to drain. Continue until all the vegetables are fried.
- To serve, place a paper napkin in the center of a platter, and arrange the vegetables on the platter. Pour off excess moisture from grated daikon and grated ginger. Place daikon and ginger mixture in the center of the dipping sauce, arranged as a little pointed mound. Serve tempura with dipping sauce.
ASPARAGUS TEMPURA
A crispy and yummy way to enjoy asparagus! Tip: Keep the tempura warm in a 200-degree oven until ready to serve. Everyday with Rachel Ray.
Provided by Barbell Bunny
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the yogurt, mayonnaise, mustard, and honey.
- In a large saucepan, heat the oil over medium-high heat until the temperature registers 375 degrees on a deep-fry thermometer.
- Meanwhile, in a large bowl, whisk together the flour, cornstarch, sesame seeds, salt, and baking soda.
- Whisk in the seltzer until smooth.
- Add the asparagus to the batter and turn to coat with a pair of tongs.
- Transferring one piece at a time, add about one-quarter of the asparagus to the hot oil and cook, turning, until golden and crisp, 1 1/2 - 2 minutes.
- Drain on paper towels.
- Repeat with the remaining asparagus, allowing the oil to return to 375 degrees between batches.
- Serve hot with the dipping sauce.
Nutrition Facts : Calories 1470.2, Fat 150.8, SaturatedFat 19.8, Cholesterol 3.1, Sodium 517.1, Carbohydrate 30.4, Fiber 2.9, Sugar 4.8, Protein 5.1
VEGETABLE TEMPURA
Crisp and delicious vegetable tempura makes an impressive Japanese appetizer. Serve with the dipping sauce or simply with soy sauce if you prefer a vegetarian option.
Provided by ChefJackie
Categories Appetizers and Snacks Beans and Peas
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
- Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
- Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
- Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 42.6 g, Cholesterol 68.3 mg, Fat 16.6 g, Fiber 4.2 g, Protein 6.5 g, SaturatedFat 2.5 g, Sodium 216 mg, Sugar 6.6 g
ASPARAGUS TEMPURA
It's as simple as it sounds: tempura asparagus, deep-fried to a golden crisp. Goes great with ranch and is great for a get-together.
Provided by LLawson
Categories Appetizers and Snacks
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat 1 to 2 inches of oil in a saucepan or deep fryer over medium-high heat.
- Stir tempura mix and water together to make a loose batter.
- Cut tough ends from the bottom of the asparagus spears. Dip into the batter, making sure spears are evenly coated.
- Carefully add 5 to 6 asparagus spears to the hot oil. Fry until they float to the top, 30 seconds to 1 minute. Drain on paper towels and season with sea salt. Repeat with remaining asparagus.
Nutrition Facts : Calories 165.6 calories, Carbohydrate 14 g, Fat 11.3 g, Fiber 2.3 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 965.3 mg, Sugar 2.1 g
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ASPARAGUS TEMPURA – LEITE'S CULINARIA
From leitesculinaria.com
5/5 (2)Total Time 45 minsCategory AppetizersCalories 228 per serving
- In a large, wide saucepan or a wok over medium-high heat, add about 4 inches oil. Using a deep-fry or candy or instant-read thermometer, bring the oil to 350°F (177°C), adjusting the heat to maintain that temperature. Place a wire cooling rack over a baking sheet.
- In a large, shallow bowl or a small roasting pan, stir together the flour, cornstarch, baking powder, salt, and beer until well combined. It will be quite thick and may take up to 1 minute of stirring for it everything to be completely incorporated.
- Dip the asparagus in the batter, a few at a time, until well coated, letting the batter drain off for a few seconds before adding to the hot oil.
- Deep-fry the asparagus in batches, being certain not to crowd the oil, until golden brown, 1 to 2 minutes.
VEGAN TEMPURA - THE VIET VEGAN
From thevietvegan.com
4.5/5 (36)Servings 3Cuisine VeganCategory Appetizers & Sides
- Heat oil in a pot to about 350F/176C (just slightly hotter than medium heat), I suggest at least 1 inch for frying, ideally 2 inches deep in the pot
- Mix the dry ingredients together and then add the sparkling water. Stir just until no lumps remain.
- Batter your vegan shrimp/sliced veggies (like eggplant, mushroom, broccoli, sweet potato slices, potato slices, green beans MM so many possibilities), then fry until they are crispy! They won't get super golden, but make sure you turn them so they fry evenly. Remove from oil and let drain on a paper towel.
- For salt+pepper shrimp, make a mix 1/4 tsp salt and 1/4 tsp white pepper, then sprinkle it on top of your freshly fried deliciousness. Or just dunk on soy sauce because delicious.
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