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<p>80.126.130.198: +celcius</p> <hr /> <div>{{recipe}} | [[Cookbook:Cuisine of Japan|Japanese Cuisine]]<br /> <br /> '''Tempura''' is basically the fried food of [[Cookbook:Cuisine of Japan|Japan]]. Various [[Cookbook:Meat|meats]] and [[Cookbook:Vegetable|vegetables]] are dipped in [[Cookbook:Batter|batter]] and then [[Cookbook:Deep-fat Frying|deep fried]] until lightly golden.<br /> <br /> ==Ingredients==<br /> * 1 egg<br /> * 1 cup ice cold water<br /> * 1 cup all-purpose flour<br /> * Enough oil to fry food<br /> <br /> ==Procedure==<br /> # Heat cooking oil (peanut oil is best) in a deep pan to 340 - 350° F (~171 - 176°C)<br /> # Beat the egg in a bowl and add ice cold water (warmer water will produce a sticky batter and more oily tempura).<br /> # Add flour and mix lightly. Do not overmix batter.<br /> # Dip vegetables or fish briefly in the batter and fry until brown.<br /> # Remove from the oil and drain.<br /> # Serve hot.<br /> <br /> To make the [[Cookbook:Shrimp|shrimp]] straight, score the [[Cookbook:Shrimp|shrimp]] a few times crosswise on the underside, to prevent them from curling up during [[Cookbook:Deep-fat Frying|deep frying]]. Alternatively, [[Cookbook:Skewering|skewer]] them before cooking. Remove the skewers before serving.<br /> <br /> Serve over white [[Cookbook:Rice|rice]] garnished with black [[Cookbook:Sesame Seed|sesame seeds]], in a bowl of [[Cookbook:Udon Noodle Soup|udon noodle soup]], or in a bowl of [[Cookbook:Soba Noodle Soup|soba noodle soup]]. Serving in [[Cookbook:Soup|soup]] makes the breading get mushy of course.<br /> <br /> [[Category:Japanese recipes|Tempura]]<br /> [[Category:Batter recipes]]</div>

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