Japanese Very Light Tempura Batter Food
TEMPURA BATTER
Seltzer water makes Japanese-style Tempura Batter light and airy. This recipe from Food Network Kitchen is perfect for frying vegetables, meats and seafood.
Provided by Food Network Kitchen
Number Of Ingredients 4
Steps:
- Combine all ingredients. Use as batter for meats and vegetables.
MIXED TEMPURA
A traditional Japanese dish of meat and vegetables coated with a tempura batter and then deep fried. Serve this with tempura dipping sauce and steamed rice. Tempura is a very versatile dish that can be made with seafood, chicken, or beef and any of your favorite vegetables. This recipe is done with king prawns, broccoli, mushrooms and red peppers, but among my favorite is chicken, zucchini, green beans, carrots and sweet potatoes.
Provided by Crafty Lady 13
Categories Japanese
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel and devein the prawns, leaving the tails intact. Cut a slit in the underside of each prawn (this will prevent them curling).
- Sift the flour into a bowl, make a well in the center and add the iced water and egg yolk. Stir with chopsticks (or fork) until just combined. The batter should be slightly lumpy.
- Fill a deep heavy-based pan one third full of oil and heat to 350 degrees F, or until a cube of bread dropped into the oil turns golden in 15 seconds.
- Dip the prawns in flour to coat, shake off any excess, then dip in the batter. cook the prawns in batches until crisp and light golden. Drain on crumpled paper towels. Repeat with the vegetables. Serve the tempura immediately with tempura dipping sauce or soy sauce.
- Note: Tempura should have a very light batter and needs to be served as soon as it is cooked. Be sure that the water is ice cold as this helps to lighten the batter. If you are unsure, add a few ice cubes. If you use plain flour, add a little extra water to help thin the batter.
Nutrition Facts : Calories 131.2, Fat 3.7, SaturatedFat 1, Cholesterol 222.1, Sodium 136.1, Carbohydrate 4.5, Fiber 0.9, Sugar 1.7, Protein 19.8
FANTASTIC CRISPY TEMPURA BATTER
Whenever I have tempura at a restaurant it is always so light and crispy, the boxed store-bought stuff is okay providing you rush to the table within minutes to eat it or it gets soggy and soft, I have tryed many tempura recipes over my 35 years of cooking I have to say this one is the best, it produces a very light crispy coating that holds up well --- I have used this to make tempura veggies and froze them after deep-frying in this batter, and just reheated them in a small amount of oil, also with bite-size meaty pieces of fish and with about 15 large peeled shrimp cooked about 3 minutes --- remember the tempura must sit out at room temperature for 10 minutes before using, If you want to make a double recipe of tempura, then make two exact recipes using two separate bowls, do NOT double the recipe and make it all in one bowl it will not work --- use only rice flour for this anything else will not work the same and use only a light-coloured beer.
Provided by Kittencalrecipezazz
Categories Asian
Time 23m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl whisk beer with the rice flour until very smooth.
- Add in salt and garlic powder and cayenne (if using).
- Let sit out at room temperature for 10 minutes.
- Heat oil to 375 degrees.
- Dredge the fish or veggies into the batter coating completely with batter, letting any excess drip off.
- Deep-fry turning once until golden (about 3 minutes).
- Transfer to a piece of brown paper (a brown paper bag will do for this!).
- Season with seasoning salt.
LACY TEMPURA BATTER
Make and share this Lacy Tempura Batter recipe from Food.com.
Provided by Cherie B.
Categories Asian
Time 10m
Yield 2 1/4 cups, 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium bowl, combine cake flour, cornstarch and baking powder.
- In a small bowl, mix white white and 1 cup ice cold water.
- Pour into dry ingredients, leaving batter lumpy and undermixed.
- If batter becomes too smooth, sprinkle in some extra cake flour.
- Add extra ice cold water depending on how thick or thin youe desire.
Nutrition Facts : Calories 159.1, Fat 0.3, Sodium 62, Carbohydrate 34.2, Fiber 0.7, Sugar 0.2, Protein 3.7
JAPANESE VERY LIGHT TEMPURA BATTER
Wonderfully delicate batter and easy to make. Use it for cut up vegetables, shrimp and other seafood. Make sure the vegetables are dry before dipping in the batter. This is best made just before using.
Provided by Jangomango
Categories Vegetable
Time 5m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 4
Steps:
- Break the egg into a bowl containing the iced water and whisk until frothy.
- Add baking soda and flour.
- Beat until the flour is just mixed in.
- Do not over beat.
- Batter should be so thin that the merest wisp clings to the vegetables dipped in it.
- If it seems too thick, add a little more iced water, and keep the batter cold.
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