Entrees and light meals
continued
Tempura
Tempura is a style of deep frying that originated in
Japan. It uses a very light batter to coat seafood
(particularly prawns) and vegetables. Tempura is then
traditionally served with a light dipping sauce.
Food suitable for Tempura are:
* Prawns
* Whole button mushrooms
* Sliced sweet potato
* Fresh asparagus
* Whole beans
* Whole baby corn
* Cauliflower or broccoli florets
Tempura batter
4 litres oil for deep frying
2 cups plain flour
2 egg yolks
2 cups iced water
selection of food from above
1. Fill deep fryer with 4 litres of oil. Preheat to 190°C.
2. To prepare batter, sift flour into a bowl. Make a
well in the centre. Add egg yolks and iced water
stirring until just combined. The batter should be
rough and only half mixed. As batter will thicken
on standing, use immediately.
3. Coat food of choice in batter allowing excess batter
to drain off.
4. With basket in lowered position, deep fry in small
batches until pale golden, approximately 4-5
minutes allowing oil to reheat between each
batch. Drain.
Serve with Tempura Dipping Sauce or teriyaki sauce.
Tip: If batter becomes too thick, thin down with
extra iced water.
When the basket is in the lowered position
always use tongs and gently lower the battered
food into the oil.
Note
Tempura dipping Sauce
1
⁄
3
cup soy sauce
1
⁄
3
cup mirin or sherry
1
⁄
3
cup strained chicken stock
1. Combine soy sauce, mirin and stock. Serve as
dipping sauce for Tempura.
Tempura Batter can also be used in recipes other than
the traditional Tempura.
ml
250
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BDF450_IB_FA.qxp:Blender 12/1/10 2:21 PM Page R6
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