| Shrimp and Vegetable Tempura |
From "Ask DIY"
episode ADI-611 |
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Q: Can you show me the right way to make tempura batter? A: (Chef Paul Sturkey, DIY Cooking expert) Here's a simple recipe for shrimp and vegetable tempura using ingredients you probably already have in your cupboard. Tempura is a traditional Japanese method of preparing different types of food using a batter covering. You can use shrimp, crabmeat, or a variety of vegetables including asparagus, snow peas and broccoli (figure A). - First, sift together the following dry ingredients:
All-purpose flour
Cayenne pepper
Baking powder
Salt
- Add club soda to the dry ingredients (figure B). The club soda will react with the baking powder to create a light, frothy batter.
- Whisk the mixture thoroughly and vigorously, making sure to eliminate all lumps.
- Once whisked thoroughly, let the mixture rest for about 10 minutes. The batter can also be maintained in the refrigerator for about 1 hour until ready to use.
- After the batter has rested, prepare your cooking oil (canola oil is recommended), bringing it to about 360 degrees in your frying container.
Note: Most recipes call for deep-frying at 350 degrees, but tempura requires a slightly higher temperature for the light batter.
- Dredge your pre-cut vegetables and seafood pieces in the batter (figure C), let them drain for a second or two, then drop them carefully into the hot oil (figure D).
Tip: Hold the pieces suspended with their tips in the hot oil for a second or two before dropping them in. This will prevent them from sticking to the bottom of the pan when they are dropped.
- Remove the pieces when the batter begins to brown, and drain them on paper toweling (figure E).
- While the pieces are still wet, season them lightly with kosher salt.
- Once all the pieces are done, arrange and serve them on a platter with a dipping sauce (figure F).
- A spicy dipping sauce can be made by adding milk to dry mustard. You may also want to offer soy sauce and sweet-and-sour sauce.
RESOURCES :
Betty Crocker's New Chinese Cookbook
Model: 0130832545
Author: Betty Crocker
(1990)
Prentice Hall
Paramus, NJ 07652
Stir Crazy! More Than 100 Quick, Low-Fat Recipes For Your Wok Or Stir-Fry
Model: 0809230011
Author: Susan Jane Cheney
(1998)
McGraw-Hill Companies
Website: www.mcgraw-hill.com
Classic Chinese Cuisine
Model: 0395986753
Author: Nina Simonds
(1999)
Houghton Mifflin Co.
Boston, MA 02116
Phone: 617-351-5000
Email: tradecustomerservice@hmco.com
Chinese Szechuan Cooking (Cooking For Today Series)
Model: 0765199475
Author: Deh-Ta-Hsiung
(1996)
Smithmark Publishing
New York, NY 10011-4113
Phone: 212-519-1300
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