Recipe for Japanese Tempura - batter coated fried shrimp and vegetables
Tempura is batter coated fried vegetables and fish, and renowned as one of Japans national dishes, where it is sold as a snack food at street stalls. Traditionally, fish and seafood are used more often than meat. You can choose your own special variety of seasonal vegetables.
Tempura should always be served freshly.
Ingredients (for 4 persons)
8 large shrimp
1 small squid
1 sweet potato
4 freah Shiitake mushrooms
1 red pepper
50 g green beans
Sesame oil for frying
For the Tempura batter
6 tblsp ice water (90 ml)
75 g wheat flour
½ tsp of baking soda
2 ice cubes
For the dip
200 ml water
3 EL Mirin (Japanese sweet rice wine)
3 tblsp Japanese dark soy sauce
10 g bonito flakes
Add the ingredients for the dip into a small pot, bring to a boil briefly and let it cool down. Then pass through a sieve.
Peel the sweet potato, cut into thin slices and place in cold water. Clean the carrot and cut 1/4 inch thick slices. Wash Shiitake mushrooms and remove stalks. Clean the beans. Core the peppers and cut into 1 inch-slices.
Peel the shrimp, devein and leave the tails intact. Make several shallow cuts across inside curve of each shrimp and gently press shrimp flat on cutting board (to help prevent curling during cooking). Sprinkle shrimp with salt and pepper. Clean the squid and cut into 2 inch rings.
In large mixing bowl, whisk together the egg, flour, and baking powder, then add the ice cubes.
In a wok, large saucepan or fryer, heat the oil to 180 ° C.
Working in batches, using tongs or chopsticks dip shrimp and squid into flour and then into batter and fry, turning occasionally, until golden brown (about 2 minutes). Transfer to paper towels to drain and keep warm.
Reduce temperature of the oil to 170°C.
Dip the vegetables into batter and fry in batches until golden brown, using spider or slotted spoon, remove any residual bits of batter from oil before adding next batch.
Serve tempura immediately with dipping sauce.
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