TEMPURA
Tempura is a popular Japanese deep-fried dish of seafood and vegetables encased in a light yet crispy batter. Learn how to make perfect tempura at home!
Provided by Namiko Chen
Categories Main Course
Time 1h15m
Number Of Ingredients 17
Steps:
- Combine the dashi, soy sauce, mirin, and sugar in a small saucepan and bring it to a boil. Then, lower the heat and let it simmer until the sugar is completely dissolved. Remove from the heat and set aside.
- Follow these instructions to straighten the shrimp, so it looks gorgeous. Pat the shrimp dry and make sure the moisture is completely removed from the shrimp.
- Cut all the vegetables (except the eggplant) ¼-inch thick. For the eggplant, cut off and discard the stem and calyx, then cut it in half lengthwise. With the cut side flat on the cutting board, cut the eggplant lengthwise into very thin slices (about ⅛ inch or 3 mm), being careful to leave the bottom tip intact by 1 inch (2.5 cm) so the slices stay connected. Then, gently press down on the slices to fan them out. Repeat with the other eggplant half.
- In a medium-sized pot, heat 1½ inches to 2 inches (3-5 cm) of the oil to 350°F (180°C).
- While the oil is heating up, start preparing the tempura batter. Add the egg and the iced water into a 2-cup measuring cup (or any bowl). Whisk the egg mixture vigorously and discard the foam on the surface.
- Sift the flour into a large bowl. Slowly pour the egg mixture into the flour. Mix the batter, but do not overmix; it's okay to leave some lumps in the batter. Keep the batter cold at all times (store it in the refrigerator if needed). Make the batter right before deep-frying to avoid activating the wheat gluten.
- Check the oil temperature with a thermometer to make sure the oil is 350°F (180°C). You can also use wooden chopsticks to check; when you dip your chopsticks in the oil and see small bubbles forming, it's ready for deep-frying. Please note that sweet potatoes and kabocha require a lower cooking temperature (320ºF/160℃). If you want to read more deep-frying tips, please read this post.
- Deep-fry starting with the cleaner and less astringent ingredients. For example, the cooking order would be shiso first, followed by the mushrooms, eggplant, shrimp, sweet potatoes, and kabocha. Make sure your ingredients are dry before dipping them in the batter; if they're wet, dry them with a paper towel first. While the tempura is frying, the moisture from the ingredients will evaporate and the tempura will become crispy. However, if the ingredients have extra moisture, the tempura will become soggy after deep-frying.
- When the oil reaches the right temperature, dip one piece of vegetable or shrimp in the batter, let the excess drip off for a second or two, and very gently place it into the hot oil. Continue dipping and adding one piece at a time. For the shrimp, sprinkle some flour or potato starch (or cornstarch) over it before dipping to help the tempura batter adhere. For the shiso leaves, sprinkle a bit of sifted flour on the back of the leaf, dip only the back of the leaf into the batter, and deep-fry for 15 seconds. The flour acts as a glue and the batter tends to stay on the ingredients better.
- Deep-fry the ingredients until golden brown. Do not crowd the pot because the oil temperature will drop quickly. Remember, your ingredients should take up no more than about half of the oil surface area at any one time. Here's the rough cooking time for each of the ingredients: Shiso (350ºF/180ºC, 20-30 seconds), mushrooms (350ºF/180ºC, 1 min), eggplant (350ºF/180ºC, 1 min), shrimp (350ºF/180ºC, 2 minutes), sweet potatoes (320ºF/160℃, 3 mins), and kabocha (320ºF/160℃, 2-3 mins). Note that sweet potatoes and kabocha require a lower cooking temperature than the rest of the tempura ingredients.
- Transfer the tempura to a wire rack or a plate lined with a paper towel to drain the excess oil.
- Between batches, clean the oil by scooping up the crumbs (called tenkasu), which will burn and turn the oil darker if left in the pot.
- Grate the daikon and squeeze the liquid out. Prepare 3-4 Tbsp of warm tentsuyu in individual small bowls and serve the grated daikon on the side.
- Put 1 Tbsp of the grated daikon in the sauce and dip the tempura in the sauce to enjoy.
- You can keep any leftovers in an airtight container and store them in the refrigerator for up to 2 days and in the freezer for 2 weeks. Reheat the tempura at 350ºF (180ºC) in the oven until warm and crisp.
Nutrition Facts : Calories 308 kcal, Carbohydrate 43 g, Protein 12 g, Fat 10 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 123 mg, Sodium 473 mg, Fiber 7 g, Sugar 8 g, ServingSize 1 serving
FISH AND SEAFOOD TEMPURA
Steps:
- Gather the ingredients.
- Season the seafood with salt and set it aside.
- Lay out a paper towel under a rack to place the fried seafood on.
- Heat the oil to 370 F over medium to medium-high heat in a deep fryer or a deep, heavy pot. If possible, attach the thermometer to the side.
- Mix the baking soda, 1/8 teaspoon of salt, cornstarch, and rice flour or all-purpose flour in a bowl until they are fully incorporated.
- Only when the oil is hot, whisk the egg yolk and the sparkling water together.
- Pour the egg yolk mixture into the bowl of dry ingredients, mixing well. The consistency of the batter should be like melted ice cream.
- Rapidly dip the seafood into the thin batter, shake it off a bit, and drop it into the oil. Do this in batches so the oil temperature does not drop too far. Do not crowd the pot.
- Fry the seafood for 2 to 4 minutes, depending on the size. When you hear the roiling, popping, and sizzling subsiding, remove the seafood immediately.
- Once the seafood is out of the oil, lay it on the rack to drain.
- Check the oil temperature between batches. Fry subsequent batches.
- Serve immediately with dipping sauce and enjoy.
Nutrition Facts : Calories 547 kcal, Carbohydrate 45 g, Cholesterol 185 mg, Fiber 1 g, Protein 31 g, SaturatedFat 3 g, Sodium 2272 mg, Sugar 7 g, Fat 25 g, ServingSize 1 pound (4 servings), UnsaturatedFat 0 g
CARIBBEAN TEMPURA
I was inspired to create a flavor fusion of Japanese tempura with delectable Caribbean ingredients. My picky nine-year-old ate onions and red peppers without even knowing it and loved this!
Provided by Cookworm
Categories Yam/Sweet Potato
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Peel sweet potato and cut into round slices. Cut red pepper into strips. Cut red onion into wide rings.
- Prepare batter by whisking cold water into egg yolks. Add 1 1/2 cups of flour and coconut in all at once and stir just to mix.
- Prepare dipping sauce by combining rum, beef stock, ginger, salt, brown sugar and minced garlic clove. Bring to a low boil. Add 2 tablespoons of flour and whisk until thickened to desired consistency. Turn heat down to lowest setting to keep warm.
- Dip vegetables into batter and fry in hot oil either in a fry pan on the stove or in deep fryer till outside is crispy. Note: the sweet potatoes take a little longer to fry through so that they are soft. Test with a fork to determine if they are done.
- Serve with sauce and enjoy.
Nutrition Facts : Calories 536.7, Fat 13.1, SaturatedFat 10, Cholesterol 94.4, Sodium 527.4, Carbohydrate 81.3, Fiber 6, Sugar 31.6, Protein 9.4
HOW TO MAKE CRISPY TEMPURA AT HOME RECIPE BY TASTY
Rie teaches you all the tips and tricks you need to make perfect tempura at home every time. Try it with some of the classics as shown here, or swap in your own favorite vegetables and seafood.
Provided by Rie McClenny
Categories Dinner
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Make the tempura batter: Sift the flour into a large bowl. Set aside.
- In a medium bowl, whisk together the egg and water until lightly frothy. Add the flour in 3 additions, stirring with chopsticks just to combine. Refrigerate until ready to use.
- Prepare the shrimp: Trim the tails, then use your knife to scrape the dirt and water from the remaining tail shell. Cut small incisions crosswise on both the top and bottom of the shrimp. This will prevent the shrimp from curling up as it cooks. Do not cut too deep, or the shrimp will fall apart. Pat the shrimp dry between paper towels, then refrigerate until ready to fry.
- Prepare the eggplant: Trim the stem, then cut in half lengthwise. Leaving the top ½ inch (1 ¼ cm) intact, cut 5-6 ½-inch (¼ cm) thick slices down the length of the eggplant.
- Fry the kabocha squash: Fill a medium pot about halfway with oil. Heat over medium heat until it reaches 320°F (160°C).
- Coat the kabocha wedges lightly with flour, dusting off any excess. Dip the wedges in the tempura batter. Fry in the hot oil for 4-5 minutes, or until tender. Let any excess oil drip off, then transfer to a wire rack set over a paper towel-lined baking sheet to drain.
- Fry the eggplant: Increase the oil temperature to 340°F (170°C).
- Coat the eggplant lightly with flour, dusting off any excess. Dip in the tempura batter. Fry in the hot oil for 2-3 minutes, or until tender. Transfer to the wire rack to drain.
- Fry the shrimp: Increase the oil temperature to 350°F (180°C).
- Lightly coat the shrimp with flour, dusting off any excess. Dip in the tempura batter. Add the shrimp to the hot oil. Dip your fingers into the tempura batter and drizzle over the shrimp. This will make them extra crunchy. Fry the shrimp for 3-4 minutes, or until cooked through. Transfer to the wire rack to drain.
- Serve the tempura immediately with dipping sauce or seasoned salt alongside.
- Enjoy!
Nutrition Facts : Calories 328 calories, Carbohydrate 52 grams, Fat 9 grams, Fiber 8 grams, Protein 10 grams, Sugar 9 grams
More about "caribbean tempura food"
TEMPURA BATTER RECIPE- HOW TO MAKE AMAZING TEMPURA AT …
From tasteasianfood.com
SEAFOOD AND VEGETABLE TEMPURA RECIPE - HONEST …
From honestcooking.com
15 CARIBBEAN VEGETABLES AND FRUITS TO TRY | EPICURIOUS
From epicurious.com
30 EASY CARIBBEAN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
8 FUN THINGS TO FRY ON NATIONAL TEMPURA DAY - BON …
From bonappetit.com
VEGETABLE TEMPURA RECIPE | JAPANESE RECIPES | PBS FOOD
From pbs.org
BEST CLASSIC TEMPURA RECIPE - HOW TO MAKE CLASSIC …
From delish.com
24 BEST CARIBBEAN FOOD (EASY CARIBBEAN RECIPES)
From izzycooking.com
TEMPURA RECIPE – JAPANESE COOKING 101
From japanesecooking101.com
18 KINDS OF TEMPURA - JAPAN TALK
From japan-talk.com
- Ebi. Shrimp tempura are often used as a topping for soba or udon noodles. Commonly confused with Ebi Furai (another type of deep fried shrimp). Ebi Furai is shrimp deep fried in a heavier panko batter.
- Kabocha. Japanese winter squash is amongst the most common Japanese vegetables. It's considered an aphrodisiac in some cultures. (Kabocha tempura bottom)
- Ayu. Ayu (sweetfish) is a common fish tempura. Practically any white fish can be used in tempura including cod, haddock, pollock, rock salmon, sea bass and sea perch.
- Maitake. Maitake is a mushroom with a particularly strong taste. It's amongst the most common ingredients of Japanese cuisine.
- Fugu. Tempura is considered a good way to eat expensive ingredients such as Fugu (Japan's favorite poison fish).
- Ninjin. Ninjin (carrot) the universally useful vegetable also makes a good tempura. Japanese carrots tend to be thick. (carrot tempura top)
- Green Beans. The Japanese aren't too big on green beans. Nevertheless, they frequently appear as a tempura.
20 DELICIOUS CARIBBEAN RECIPE IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
27 BEST DIWALI RECIPES - FOOD NETWORK
From foodnetwork.com
Author By
CARIBBEAN TEMPURA - CHAMPSDIET.COM
From champsdiet.com
MOUTH-WATERING CARIBBEAN DISHES YOU NEED TO TRY - CULTURE TRIP
From theculturetrip.com
17 ESSENTIAL CARIBBEAN DISHES YOU WON’T FIND (ALMOST) ANYWHERE …
From saveur.com
24 TYPES OF CARIBBEAN FOOD YOU NEED TO TRY NOW
From exceptionalcaribbean.com
HOW TO MAKE EASY, QUICK, FOOL-PROOF, AND THE CRISPIEST TEMPURA …
From asianfoodnetwork.com
BEST VEGETABLES FOR TEMPURA: RECIPE, USES & SERVING SUGGESTIONS
From bitemybun.com
WHAT IS TEMPURA AND HOW IS IT MADE? | ALLRECIPES
From allrecipes.com
TOP 10 MOST BIZARRE FOODS CONSUMED IN THE CARIBBEAN - KETCH
From ketchcaribbean.com
VEGETARIAN AND VEGAN GUIDE TO ROYAL CARIBBEAN
From royalcaribbeanblog.com
EASY CARIBBEAN RECIPES | OLIVEMAGAZINE
From olivemagazine.com
10 MOST POPULAR CARIBBEAN STREET FOODS - TASTEATLAS
From tasteatlas.com
CARIBBEAN FOOD: 20 DISHES TO TRY IN THE CARIBBEAN OR AT HOME
From theplanetd.com
11 CARIBBEAN FOODS THAT ARE EVEN BETTER THAN THE BEACHES
From huffpost.com
CARIBBEAN FOOD – NATIONAL DISHES OF THE CARIBBEAN
From exceptionalvillas.com
TEMPURA - JAPAN-GUIDE.COM
From japan-guide.com
CARIBBEAN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MUST-TRY FOODS IN CEBU: YOU'LL GET ADDICTED TO THE CEBUANO …
From onecebu.com
7 VARIETIES AND WAYS TO EAT TEMPURA - SAVOR JAPAN
From savorjapan.com
CARIBBEAN FOOD: THE ULTIMATE LIST OF WEST INDIAN DISHES YOU NEED …
From uncommoncaribbean.com
VEGETABLE AND SEAFOOD TEMPURA | RICARDO
From ricardocuisine.com
CARIBBEAN MAIN DISH RECIPES - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE TEMPURA (WITH PICTURES) - WIKIHOW
From wikihow.com
TOP 10 FOODS TO TRY IN THE CARIBBEAN | BBC GOOD FOOD
From bbcgoodfood.com
THE BEST THINGS TO EAT ON A ROYAL CARIBBEAN CRUISE
From royalcaribbean.com
HOW TO COOK RESTAURANT-STYLE EBI TEMPURA (SECRET …
From youtube.com
EBI TEMPURA (CRISPY JAPANESE SHRIMP TEMPURA) • THE HEIRLOOM …
From theheirloompantry.co
ESSENTIAL CARIBBEAN PANTRY INGREDIENTS | ALLRECIPES
From allrecipes.com
CARIBBEAN FOOD CULTURE: 9 NATIONAL DISHES YOU HAVE TO TRY
From jtgtravel.com
TEMPURA VEGETABLES AND/OR SHRIMP RECIPE | THE FOOD LAB
From seriouseats.com
THE ULTIMATE VACATION GUIDE TO CARIBBEAN FOOD & FLAVORS
From thetravel.com
10 MOST POPULAR CARIBBEAN BREAKFASTS - TASTEATLAS
From tasteatlas.com
10 ICONIC CARIBBEAN DISHES YOU'VE GOT TO TRY AT LEAST ONCE
From southernliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love