Tempura!

22 Jul


Everyone’s favourite and if you haven’t tried it – you are missing out!

Tempura is a popular Japanese dish where seafood and vegetables are deep fried in a light crispy batter.

Common ingredients in traditional tempura include:

  • Seafood: Prawn, shrimp, squid, scallop, anago (conger eel), ayu (sweetfish), crab, and a wide variety of fish
  • Vegetables: bell pepper, kabocha squash, eggplant, carrot, burdock, green beans, sweet potato, yam, potato, renkon (lotus root), shiitake mushroom, mushrooms, bamboo shoots and okra.
  • But you can use most vegetables like courgettes, aubergines are particularly delicious and potato too.

Here’s an easy recipe for a quick tempura treat!

Tempura carrots, courgette, prawns, potato, cod and spring onions


All you need for the batter mix is:

  • 1 packet of Japanese Tempura Batter mix
  • Ice
  • Water

Follow instructions on the back of the batter mix packets. Mix together with chopsticks only for a few seconds. Leave some lumps in the batter to keep it light and crispy.




Dipping sauce:

  • 1/2 cup Water
  • 1 cup soy sauce
  • 3/8 cup Seasoned Rice Vinegar
  • 4 tsp White Sugar
  • 1/4 cup Spring Onion (thinly sliced)

Instructions

  • Heat a pan and stir in the soy sauce, water, rice vinegar. Add sugar to this concoction and stir until it gets dissolved.
  • Before serving, add the spring onion and serve hot.


Then just choose any vegetable and slice medium/thin, and any seafood you like.

Sprinke some of the batter mix onto a plate and coat each ingredient before putting it into the batter

Half-fill a large saucepan or wok with vegetable oil and sesame oil; heat to 180°C (or until a cube of bread turns golden in 30 seconds). When it’s ready, prepare the batter.

Take each ingredient, dust in flour, dip in the batter, then drop into the oil. Repeat: fry in batches for 3-5 minutes each, depending on the vegetable and size/thickness until golden. Drain on kitchen paper and serve with the sauce.


TIP: Make sure the batter is ice cold so that the batter stays light and not chewy.

Lunch!

3 Responses to “Tempura!”

  1. Claudia July 23, 2010 at 4:11 pm #

    This looks delicious! I’ll make this tonight, I’ve always wanted to try tempura – I hope it turns out as good as yours!

  2. Marsha September 22, 2010 at 10:19 pm #

    I love tempura–adding the ice to the batter really makes a difference! I just love the plate you have in the photo==so colourful!

    • centraluk September 23, 2010 at 11:12 am #

      Thanks Marsha! It also helps to use soda water instead of still to keep the batter light and fluffy🙂

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