TEMPURA ASPARAGUS
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 1 cup cake flour and 1/2 teaspoon kosher salt. Whisk in 1 cup cold seltzer. Dip 1 bunch trimmed asparagus in the batter and fry in batches in 360 degrees F vegetable oil until crisp, about 2 minutes (drop them in one at a time to prevent sticking). Remove and drain on a rack; season with salt. Serve with ponzu sauce for dipping.
TEMPURA VEGETABLES WITH SOY SAUCE
Steps:
- Sift first 3 ingredients over a large mixing bowl. Add 1/2 cup of chilled club soda and mix with chop sticks or fork. Add the rest of the club soda and mix. Be careful not to over mix. The lumps give the tempura batter its unique texture. Over moderately high heat fill a deep pan or wok with about 3 inches of vegetable oil. Add vegetables sparingly to the batter making sure they are covered. Place vegetables 1 at a time in the oil and fry until batter has turned golden brown about 1 minute. Repeat until all vegetables have been cooked. Serve with soy sauce for dipping.
VEGETABLE TEMPURA WITH SOY & DIPPING SAUCE
These crisp Japanese-style treats are great for nibbles or a veggie main course.
Provided by Good Food team
Categories Dinner, Snack, Starter, Vegetable
Time 25m
Number Of Ingredients 7
Steps:
- Heat oven to 150C/fan 130C/gas 2. Mix together the sauce ingredients in a small bowl. Make the batter (see right). Cover a baking tray with sheets of kitchen paper. Start to heat a deep-fat frying pan or large wok a third full of oil and have the frying basket, or slotted spoon to hand
- When the oil reaches 190C dip some of the prepared veg briefly into the batter, shake off any excess, then lower straight into the hot oil. Don't crowd the frying basket. Fry for about 2 mins until light golden and crisp, then drain on kitchen paper.
- Repeat with the remaining vegetables in batches, dipping into the batter just before you fry them and remember to let the oil heat back up to temperature between each batch. Keep the tempura warm in the oven, leaving the door slightly ajar so that they stay crisp. They are best served immediately on a warm plate with the sauce alongside for dipping.
Nutrition Facts : Calories 471 calories, Fat 35 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 2.08 milligram of sodium
TEMPURA ASPARAGUS
Steps:
- Pour 1-inch vegetable oil into a large, deep skillet. Place over medium-high heat and heat to 350 degrees F.
- Prepare the tempura batter according to package instructions. Dip the asparagus in the batter, place in the skillet and fry until golden and crispy, about 2 minutes. Fry in batches.
- In a bowl, combine the soy sauce, mirin, ginger, lemon juice and scallions. Serve the asparagus with the dipping sauce on the side.
GREEN BEAN AND ASPARAGUS TEMPURA
Provided by Giada De Laurentiis
Time 13m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large heavy-bottomed saucepan, pour in enough vegetable oil to fill the pan about 1/3 of the way. Heat over medium heat until a deep-frying thermometer, inserted in the oil, reaches 375 degrees F. (If you dont have a thermometer a cube of bread will brown in about 2 minutes.)
- While the oil is heating, in a medium bowl, whisk together the flour, baking powder and baking soda. Add the club soda and sesame oil. Stir until just combined and still lumpy.
- Dip the vegetables in the batter and fry, 3 or 4 at a time, until the batter is golden and crispy, about 60 to 70 seconds. Drain on paper towels.
- Arrange the vegetables on a platter and serve the soy sauce alongside as a dipping sauce.
JAPANESE TAKE-OUT TEMPURA WITH DIPPING SAUCE
Tempura, the classic Japanese dish of lightly battered and fried vegetables and seafood, reflects all the essential qualities of Japanese cooking using the freshest ingredients and paying close attention to the details and techniques employed. The best tempura is light, crispy, and not greasy. Making it is really not that complicated and is best done as a group activity, so rally the troops. Round up a few hands to cut vegetables while you dip and fry. You'll be an expert at making tempura in no time. From the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Vegetable
Time 2h
Yield 70 appetizer pieces, 6 serving(s)
Number Of Ingredients 20
Steps:
- To make the dipping sauce: Bring 1 cup of water to a boil and add the dashi. Boil for 3 minutes. Remove from the heat and add the remaining ingredients. Let cool and serve at room temperature.
- In a 2-3 quart pot set over medium-high heat, heat 2 inches of oil to 360º.
- To make the batter: Combine the egg and salt in a medium bowl and beat with a fork until mixed. Add the club soda and stir gently to mix. Sift the flour and cornstarch into the egg mixture and, using chopsticks or the handle of a wooden spoon, stir briefly to mix. Do not overmix. There will be lumps. It should be the consistency of heavy cream.
- To fry the tempura: Working with one type of food at a time, dip the vegetables, shrimp, or scallops in the batter one at a time, letting the excess batter fall back into the bowl. Carefully slide them into the hot oil. Work fast and fry no more than 6 or 7 pieces at a time to prevent the oil from plunging in temperature.
- Turn the pieces when they are slightly golden on the bottom, about 1 minute. Fry on the second side for about 30 seconds to 1 minute and carefully remove with a spider (an Asian-style slotted spoon) or slotted spoon and drain on paper towels.
- Here are some approximate frying times:.
- Zucchini = 1 1/2 minutes.
- Yellow squash = 1 1/2 minutes.
- Sweet potato = 2 minutes.
- Broccoli florets = 1 1/2 minutes.
- Small red onion = 1 1/2 minutes.
- Small mushrooms = 1 1/2 minutes.
- Shrimp = 1 1/2 to 2 minutes.
- Scallops = 1 1/2 to 2 minutes.
- Return the oil to 360º and carefully add another 6 or 7 pieces of tempura.
- Fry the remaining ingredients in the same manner.
- Serve the tempura hot with the dipping sauce, or with salt and freshly squeezed lemon. Grated daikon should be served alongside the fried vegetables. It can be added to the dipping sauce or on top of the vegetables.
- Variation: Other vegetables to try are carrots, asparagus, and green beans. Cook them first in boiling water for about 1 minute, then put them in an ice bath to stop the cooking. Line up 4 or 5 carrots, asparagus, or green beans, side by side, and run a wooden skewer through them to connect. Dip them in the batter and fry them, then remove the skewer after frying. Other seafood possibilities include cod, crab and squid.
- Make ahead: The dipping sauce can be kept for up to 1 week in the refrigerator.
Nutrition Facts : Calories 201.2, Fat 1.8, SaturatedFat 0.4, Cholesterol 57.4, Sodium 1012.6, Carbohydrate 33.1, Fiber 4.8, Sugar 4.7, Protein 13
ASPARAGUS TEMPURA
A crispy and yummy way to enjoy asparagus! Tip: Keep the tempura warm in a 200-degree oven until ready to serve. Everyday with Rachel Ray.
Provided by Barbell Bunny
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, stir together the yogurt, mayonnaise, mustard, and honey.
- In a large saucepan, heat the oil over medium-high heat until the temperature registers 375 degrees on a deep-fry thermometer.
- Meanwhile, in a large bowl, whisk together the flour, cornstarch, sesame seeds, salt, and baking soda.
- Whisk in the seltzer until smooth.
- Add the asparagus to the batter and turn to coat with a pair of tongs.
- Transferring one piece at a time, add about one-quarter of the asparagus to the hot oil and cook, turning, until golden and crisp, 1 1/2 - 2 minutes.
- Drain on paper towels.
- Repeat with the remaining asparagus, allowing the oil to return to 375 degrees between batches.
- Serve hot with the dipping sauce.
Nutrition Facts : Calories 1470.2, Fat 150.8, SaturatedFat 19.8, Cholesterol 3.1, Sodium 517.1, Carbohydrate 30.4, Fiber 2.9, Sugar 4.8, Protein 5.1
TEMPURA DIPPING SAUCE
Make and share this Tempura Dipping Sauce recipe from Food.com.
Provided by Stewie
Categories Soy/Tofu
Time 5m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Mix together.
- This can be warmed for serving or served at room temperature.
- Usually about 1 1/2 tablespoon of grated daikon (white radish) is added to the sauce for flavor before dipping the tempura into it.
Nutrition Facts : Calories 17.7, Sodium 1200.2, Carbohydrate 1.8, Fiber 0.2, Sugar 0.5, Protein 2.2
SIMPLE SOY DIPPING SAUCE
An easy to make all-purpose soy dipping sauce for dumplings, potstickers, egg rolls, lettuce wraps, fondue dip, and cooked meats such as chicken wings and seafood. I make it and use a funnel to put the sauce into an empty glass salad dressing jar but any other jar would do.From an old magazine clipping.
Provided by foodtvfan
Categories Onions
Time 10m
Yield 1/2 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients thoroughly.
- Add a pinch of hot red pepper flakes if you like heat.
Nutrition Facts : Calories 255.1, Fat 18.2, SaturatedFat 2.6, Sodium 8048.6, Carbohydrate 10.2, Fiber 1.9, Sugar 3.1, Protein 15.7
TEMPURA DIPPING SAUCE
Has a milder flavor, not too sweet or too much soy. Serve with tempura shrimp or vegetables or vegetable pancakes as a dipping sauce.
Provided by PalatablePastime
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Mix (make sure instant dashi is thoroughly dissolved if using).
- Serve with food; store unused sauce in refrigerator.
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TEMPURA ASPARAGUS WITH SOY DIPPING SAUCE RECIPE | SIDECHEF
From sidechef.com
5/5 (2)Total Time 45 minsCuisine JapaneseCalories 74 per serving
- In a small bowl, whisk together Low-Sodium Soy Sauce (1/2 cup), Rice Vinegar (2 tablespoon), Water (2 tablespoon), Brown Sugar (2 teaspoon), Garlic (2 clove), Sesame Oil (2 teaspoon), and Fresh Ginger (1/2 teaspoon). Set aside.
- Add enough Canola Oil (as needed) to a large deep pot or dutch oven to come up the sides at least 3 inches. Attach a high heat thermometer to the side and heat oil to 350 degrees F (175 degrees C). Alternatively, you can use a deep fryer at the same temperature.
- In a medium bowl whisk together All-Purpose Flour (1 cup), Water (1 cup), White Wine (1/4 cup), Egg (1), Corn Starch (2 tablespoon), Baking Soda (1/2 teaspoon) and Salt (1/4 teaspoon) until smooth. Set aside while oil is heating and Asparagus is prepped.
- Trim woody ends from Asparagus (2 bunch) (about 2 inch). If some stalks are quite a bit thicker than others, thin by lightly peeling with a vegetable peeler to create more uniform stalks.
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