Experience the lightness of Japanese Tempura, where seafood or vegetables are dipped in a light batter and deep-fried to perfection. Tempura is a popular Japanese dish in which food (most commonly seafood, vegetables, or sushi) is lightly battered and deep fried to create a light, crispy coating.
What is a Tempura Flour Made Of? A simple and traditional tempura batter is typically made of ice water, flour, and egg yolks. Variants of tempura batter are sometimes made with soda water, baking soda, cornstarch, potato starch, or rice flour to enhance the crispy texture. Simple Recipe for a traditional japanese Tempura follows…
Prep 20 min
Cook 1-4 min per batch
Serves 4
For the batter
150g plain flour
150g cornflour
½ tsp fine salt
300ml chilled fizzy water
2 egg yolks
To fry (for example)
8 king prawns, peeled and cleaned, tails left on
1 small aubergine, cut into ½cm-thick slices
6 spring onions, trimmed and cut into 4 cm lengths
8 sprouting broccoli stems
8 wedges of pumpkin or squash, peeled and cut into ½cm-thick slices
8 shiso or large spinach leaves
Neutral oil, for frying
Ice
Recipe:
1.sift the two flours and salt into a medium bowl, then sit that in a larger bowl full of ice.
2. Heat a large pan a third full of flavourless oil
3. Once the oil has come up to temperature, measure out the chilled water and quickly beat in the egg yolks. Briefly stir this into the flour with chopsticks, until you have a lumpy batter about the consistency of double cream.
4. Check the temperature of the oil by dropping in a blob of batter – it should sizzle immediately.
5. then fry the ingredients in small batches, dipping them in the batter to coat before dropping them into the oil
6. Then agitate and turn the ingredients as necessary, until crisp and very pale golden; this should take one (for seafood) to four (root vegetables, squash etc) minutes, depending on what you’re frying
7. Put the tempura on the paper-lined tray to drain, then serve immediately, while still piping hot with a sauce of your choice.
Sharing here a Video recipe of Prawn Tempura