The Cookbook/Tempura: Difference between revisions
Latest three edits were mine - added the proper way to make the shrimp straight while keeping the previous way. |
Added the widely-held opinion that peanut oil is the best for deep-frying, especially for oriental cuisine. |
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==Procedure== | ==Procedure== | ||
# Heat cooking oil in a deep pan to 340 - 350° F. | # Heat cooking oil (peanut oil is best) in a deep pan to 340 - 350° F. | ||
# Beat the egg in a bowl and add ice cold water (warmer water will produce a sticky batter and more oily tempura). | # Beat the egg in a bowl and add ice cold water (warmer water will produce a sticky batter and more oily tempura). | ||
# Add flour and mix lightly. Do not overmix batter. | # Add flour and mix lightly. Do not overmix batter. | ||
Revision as of 21:26, 31 July 2005
Template:Recipe | Japanese Cuisine
Tempura is basically the fried food of Japan. Various meats and vegetables are dipped in batter and then deep fried until lightly golden.
Ingredients
- 1 egg
- 1 cup ice cold water
- 1 cup all-purpose flour
Procedure
- Heat cooking oil (peanut oil is best) in a deep pan to 340 - 350° F.
- Beat the egg in a bowl and add ice cold water (warmer water will produce a sticky batter and more oily tempura).
- Add flour and mix lightly. Do not overmix batter.
- Dip vegetables or fish briefly in the batter and fry until brown.
- Remove from the oil and drain.
- Serve hot.
To make the shrimp straight, score the shrimp a few times crosswise on the underside, to prevent them from curling up during deep frying. Alternatively, skewer them before cooking. Remove the skewers before serving.
Serve over white rice garnished with black sesame seeds, in a bowl of udon noodle soup, or in a bowl of soba noodle soup. Serving in soup makes the breading get mushy of course.