How to Make Tempura
Place about a cup of ice water in a medium-sized mixing bowl., Stir in one large egg., Stir 3/4 cup of flour and 1/8 teaspoon of baking soda into the egg mixture. , Mix the batter lightly and don't worry about a few small lumps of unmixed flour...
Step-by-Step Guide
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Step 1: Place about a cup of ice water in a medium-sized mixing bowl.
Remove the egg from the refrigerator just before adding, as the egg should be well-chilled. ,, Too much mixing will result in doughy, non-crispy tempura. ,, If you are making fish tempura, wash and debone the fish, then cut the fish into small chunks.
If you are using shrimp in your tempura, the shrimp should be de-veined. , Wash the vegetables thoroughly. , Avoid soft vegetables, as soft vegetables will become soggy when the vegetables are deep-fried. , Place the food in the refrigerator until you're ready to deep fry. , Tempura batter should be kept cold while you work. , This will add flavor to the food, and also wick away moisture, making the batter stick better. , You can use nearly any type of oil, including canola, safflower, corn or peanut oil.
However, avoid olive oil, which will alter the flavor of the tempura.
If you are using a deep fat fryer, fill the fryer to the level recommended by the manufacturer. , If you don't have a thermometer, heat the oil then drop about a pea-sized bit of batter into the oil.
If the oil is hot enough, the batter will drop to the bottom before it sizzles and bounces quickly to the top of the oil. , It is helpful to place your batter near the oil so you don't spill on the counter when moving it to the oil. , Remember to place it in the oil gently so it does not splash. , Cook the tempura until the batter is golden brown. ,, -
Step 2: Stir in one large egg.
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Step 3: Stir 3/4 cup of flour and 1/8 teaspoon of baking soda into the egg mixture.
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Step 4: Mix the batter lightly and don't worry about a few small lumps of unmixed flour.
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Step 5: Keep the tempura batter in the refrigerator while you prepare the foods for frying.
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Step 6: Prepare the foods for frying in the tempura batter ahead of time.
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Step 7: Use the freshest
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Step 8: firmest vegetables you can find to make vegetable tempura.
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Step 9: Cut the vegetables into chunks.
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Step 10: Pat the food dry with paper towels.
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Step 11: Set the bowl of homemade tempura batter in a larger bowl filled with ice water.
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Step 12: Season the cut veggies.
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Step 13: Place 2 to 3 inches (5.1 to 7.6Â cm) of cooking oil in a heavy frying pan.
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Step 14: Heat the oil to 350 degrees.
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Step 15: Using your hands or chopsticks
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Step 16: dip the prepared food into the tempura batter
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Step 17: making sure to coat it on all sides.
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Step 18: Move the battered food directly from the bowl of batter into the hot oil.
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Step 19: Turn each piece once so the food cooks evenly on both sides.
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Step 20: Remove the fried tempura with tongs
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Step 21: then place on a layer of folded paper towels.
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Step 22: Finished.
Detailed Guide
Remove the egg from the refrigerator just before adding, as the egg should be well-chilled. ,, Too much mixing will result in doughy, non-crispy tempura. ,, If you are making fish tempura, wash and debone the fish, then cut the fish into small chunks.
If you are using shrimp in your tempura, the shrimp should be de-veined. , Wash the vegetables thoroughly. , Avoid soft vegetables, as soft vegetables will become soggy when the vegetables are deep-fried. , Place the food in the refrigerator until you're ready to deep fry. , Tempura batter should be kept cold while you work. , This will add flavor to the food, and also wick away moisture, making the batter stick better. , You can use nearly any type of oil, including canola, safflower, corn or peanut oil.
However, avoid olive oil, which will alter the flavor of the tempura.
If you are using a deep fat fryer, fill the fryer to the level recommended by the manufacturer. , If you don't have a thermometer, heat the oil then drop about a pea-sized bit of batter into the oil.
If the oil is hot enough, the batter will drop to the bottom before it sizzles and bounces quickly to the top of the oil. , It is helpful to place your batter near the oil so you don't spill on the counter when moving it to the oil. , Remember to place it in the oil gently so it does not splash. , Cook the tempura until the batter is golden brown. ,,
About the Author
Anna Williams
Professional writer focused on creating easy-to-follow DIY projects tutorials.
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