Tempura Batter Food

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TEMPURA BATTER

2016-07-30



Tempura Batter image

I found this recipe on a cornstarch box in 1982 and what a great recipe. It is not only easy, but saves money not having to buy it ready made. I use it for cut up vegetables, fish and onion rings.

Provided by pressurecooker

Categories     Healthy

Time 10m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 7

Ingredients:

  • 3/4 cup cornstarch
  • 1/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup water
  • 1 egg, slightly beaten

Steps:

  • In bowl mix first 5 ingredients; add water and egg and then stir till smooth,.
  • This batter is enough for 4 cups vegetables or 1 pound of fish or meat cut up.

TEMPURA

2022-06-13



Tempura image

Provided by Alton Brown

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients:

  • 5 ounces unbleached cake flour
  • 5 ounces white rice flour
  • 1 1/2 quarts vegetable oil
  • 1 large egg, beaten
  • 1 1/2 cups cold seltzer water
  • 1/2 cup vodka
  • 5 to 6 ounces sweet potato, peeled and cut into 1/8-inch thick slices
  • Kosher salt
  • 1/4 pound fresh green beans, trimmed
  • 8 stems flat-leaf parsley
  • 1/2 pound shrimp, 31 to 35 count, head and tail-on, peeled and deveined
  • 1/2 pound tilapia fillets, cut into 1-inch pieces
  • Ice

Steps:

  • Whisk the cake flour and rice flour together in a medium glass bowl and divide it in half. Set aside.
  • Heat the vegetable oil in a 5-quart Dutch oven over high heat until it reaches 375 degrees F on a deep-fry thermometer.
  • Once the temperature reaches 365 degrees F, whisk the egg, seltzer water and vodka, in a medium mixing bowl and divide it in half. Put half of the mixture in the refrigerator to reserve. Pour half of the liquid mixture into half of the dry mixture and whisk to combine, about 10 to 15 seconds. Some lumps may remain. Set the glass bowl in a larger bowl lined with ice.
  • Dip the sweet potatoes into the batter using tongs, drain for 2 to 3 seconds over the bowl, and then add to the hot oil. Adjust the heat to maintain between 375 and 400 degrees F. Fry 6 to 8 pieces, at a time, until puffy and very light golden, about 1 to 2 minutes Remove to a cooling rack lined with 3 layers of paper towels set over a half sheet pan. Sprinkle with salt, if desired. Repeat the same dipping and frying procedure with the green beans and parsley leaves. Put the fried vegetables on a serving platter and serve the as an appetizer while preparing the seafood.
  • Whisk together the remaining halves of dry and liquid batter ingredients as above and repeat dipping and frying with the shrimp and fish fillets. Sprinkle with salt, if desired, transfer the fish to a serving platter and serve immediately.

TEMPURA

2022-06-13



Tempura image

Provided by Tyler Florence

Categories     appetizer

Time 35m

Number Of Ingredients 21

Ingredients:

  • 1 egg yolk
  • 1 cup ice water
  • 1 cup rice flour
  • 1/2 cup mirin or sake
  • 1/2 cup Tamari soy sauce
  • 1 teaspoon sugar
  • 1/4 cup grated daikon radish
  • 1 teaspoon ginger, grated
  • Vegetable oil, for frying
  • 1 tablespoons sesame oil, for flavoring frying oil
  • 1 cup flour, for dusting
  • 1/2 pound large shrimp, cleaned, tails on
  • 1/2 pound scallops
  • 1 cup broccoli florets
  • 1 sweet potato, peeled and sliced 1/4-inch thick
  • 2 carrots, peeled and sliced diagonally in strips
  • 4 ounces Chinese green beans, ends trimmed
  • 4 ounces mushrooms
  • 5 stalks asparagus, ends trimmed
  • 1 red bell pepper, cut in strips
  • 2 Japanese eggplants, halved and cut into 1/4-inch slices

Steps:

  • In a mixing bowl, lightly beat egg yolk and pour in ice water, slightly mix. Add the flour all at once, stroke a few times with a fork just until ingredients are loosely combined. The batter should be somewhat lumpy.
  • 4 servings
  • In a small saucepan over low-medium heat, combine mirin, soy sauce and sugar. Cook for 3 to 5 minutes until sugar dissolves. Transfer to a bowl, add grated radish and ginger just before serving.
  • Heat about 2 inches of vegetable oil to 375 degrees F in a wok or deep-fryer. Flavor with sesame oil. Dry the vegetables well. Dust shrimp and vegetables in flour to soak up remaining moisture, shake off excess. Dip the shrimp and vegetables into the batter one by one. Drop 6 pieces at a time in hot oil. Do not overcrowd the pan. Fry until golden brown, turning once, about 3 minutes. To keep the oil clean, skim the small bits of batter that float in the oil between batches. Remove the fried pieces from the oil and drain on a paper towel for a few seconds. Serve with dipping sauce.

Top Asked Questions

  1. How to make tempura batter?
    How to make tempura batter Sieve the low protein flour into a mixing bowl. Add the egg and the ice water. Gently combine the flour with the egg and ice water. The batter is a little clumpy, which is ok and resist the temptation to stir it until homogenous.
  2. What is the best flour for tempura?
    When ready to use your tempura batter, there are a few things to keep in mind: First, lightly coat the seafood or vegetable in either cake flour, Wondra flour, or all-purpose flour before dipping them into the tempura batter.
  3. What makes tempura different from other fried dishes?
    What differentiates tempura from other fried dishes is the use of light batter and oil. Batter is prepared in small batches using cold water to give tempura a fluffy texture. Some tempura chefs use cold sparkling water.
  4. What are your favorite foods to deep fry in tempura batter?
    Here are some of my favorite foods to deep fry in tempura batter: 1. Chicken Tenders. Drench them in sweet sauce for traditional sweet and sour chicken. 2. White Fish Fillets. Serve with french fries and tartar sauce on some old newspaper for traditional fish and chips! 3. Oreos.

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