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
KAKIAGE TEMPURA DON RECIPE BY TASTY
Here's what you need: egg, all-purpose flour, cold water, eggplant, pumpkin, green bell pepper, shrimps, onion, carrot, fresh japanese parsley, dried shrimp, oil, soy sauce, mirin, sugar, cooked rice
Provided by Daiki Nakagawa
Categories Dinner
Yield 2 servings
Number Of Ingredients 16
Steps:
- Whisk the egg in a small bowl. Add flour and the cold water, and whisk to combine. Cover with plastic wrap and chill in the refrigerator.
- To make the tempura, slice the eggplant in half lengthwise, then cut the bottom into 5 slices (be careful not to cut all the way through to the top).
- Add flour to a shallow dish. Coat the eggplant, pumpkin, green bell pepper, and shrimp in the flour, shaking off any excess.
- Heat the oil in a large pot until it reaches 350°F (180˚C).
- Dip the floured vegetables and shrimp into the batter.
- Fry the battered shrimp and vegetables until they float to the top and are golden brown in color. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
- To make the kakiage, put the onion, carrot, Japanese parsley and dried shrimp into a medium bowl. Add 2 tablespoons of flour and toss to coat. Pour the leftover tempura batter on the top and mix until evenly coated.
- Bring the oil in the pot back to 350°F (180˚C). Drop the kakiage by the spoonful into the oil and fry until golden brown in color. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
- In a medium pan, combine the soy sauce, mirin and sugar, and bring to a boil over high heat for 2 minutes.
- Top the rice with kakiage and tempura and drizzle with the sauce.
- Nutrition Calories: 3030 Fat: 255 grams Carbs: 169 grams Fiber: 12 grams Sugars: 21 grams Protein: 25 grams
- Enjoy!
Nutrition Facts : Calories 1039 calories, Carbohydrate 177 grams, Fat 20 grams, Fiber 15 grams, Protein 39 grams, Sugar 23 grams
TEMPURA BOWL RECIPE BY TASTY
Here's what you need: shrimps, sweet potato, mushroom, green bean, kabocha pumpkin, rice, egg, soda water, cup cake flour, oil, soy sauce, mirin, water, dashi granules
Provided by Hitomi Aihara
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Prepare shrimp by taking off shell and deveining.
- Make 4 slits down the stomach. Flip shrimp on the side and diagonally slice 4 more slits on each side. (This will keep the shrimp straight when cooked.)
- In a medium bowl, beat egg and soda water.
- Heat a pot of oil to 350˚F (180˚C).
- Then add cake flour and mix, but keep it clumpy. Do NOT over-mix.
- Dredge shrimp up to the tail and carefully place into frying oil. Fry for 2-3 minutes or until shrimp is fully cooked. Place tempura on paper towel to absorb oil or a wired rack to drain excess oil.
- For the dipping sauce, combine soy sauce and mirin. If using, dissolve dashi in the hot water and add to the soy sauce and mirin.
- Arrange assorted tempura on a bowl of rice.
- Nutrition Calories: 2792 Fat: 253 grams Carbs: 128 grams Fiber: 15 grams Sugars: 19 grams Protein: 17 grams
- Enjoy!
Nutrition Facts : Calories 334 calories, Carbohydrate 28 grams, Fat 17 grams, Fiber 1 gram, Protein 14 grams, Sugar 0 grams
TEMPURA BOWL RECIPES
Make and share this Tempura Bowl Recipes recipe from Food.com.
Provided by janettpena1990
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- PREPARATION.
- Prepare shrimp by taking off shell and deveining. Make 4 slits down the stomach. Flip shrimp on the side and diagonally slice 4 more slits on each side. (This will keep the shrimp straight when cooked.).
- In a medium bowl, beat egg and soda water.
- Heat a pot of oil to 350˚F/180˚C.
- Then add cake flour and mix, but keep it clumpy. Do NOT over-mix.
- Dredge shrimp up to the tail and carefully place into frying oil.
- Fry for 2-3 minutes or until shrimp is fully cooked.
- Place tempura on paper towel to absorb oil.
- For the dipping sauce, combine soy sauce and mirin. If using, dissolve dashi in the hot water and add to the soy sauce and mirin.
- Arrange assorted tempura on a bowl of rice.
- Enjoy!
Nutrition Facts : Calories 177.3, Fat 2.8, SaturatedFat 0.8, Cholesterol 108.1, Sodium 666.2, Carbohydrate 28, Fiber 0.7, Sugar 0.5, Protein 8.6
TEMPURA VEGGIE PLATTER RECIPE BY TASTY
Here's what you need: canola oil, all purpose flour, cornstarch, baking powder, kosher salt, sparkling water, large carrot, asparagus, broccoli, large zucchini, Heluva Good!® Buttermilk Ranch Dip
Provided by Heluva Good
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Fill a large, high-walled skillet with 2 inches of canola oil. Heat over medium heat until the temperature reaches 400°F (200°C). Line a baking sheet with paper towels and set a wire rack on top.
- While the oil heats, make the tempura batter: In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. Whisk in the sparkling water until the batter just comes together, about 1 minute.
- Working in small batches, use tongs or a fork to dip the carrot sticks, asparagus, broccoli florets, and zucchini sticks in the batter until completely covered. Let any excess batter drip off, then transfer to the hot oil and fry, flipping occasionally, for 4-5 minutes, until the tempura is crispy and golden brown. Transfer to the baking sheet and repeat with the remaining vegetables.
- Serve tempura warm with Heluva Good!® Buttermilk Ranch Dip.
- Enjoy!
TEMPURA
Provided by Alton Brown
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
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
Provided by Food Network
Categories side-dish
Time 26m
Yield 4 to 8 servings
Number Of Ingredients 27
Steps:
- In a small bowl, combine the rice flour and 1/2 cup soda water. Stir until blended. Combine the flour, baking powder and cornstarch. Sift into a medium bowl. Stir in the remaining 2 1/2 cups soda water, salt and cayenne. Lastly add the rice flour mixture. Allow to rest in the refrigerator at least 1 hour before use. Check the consistency of the batter by dipping a piece of vegetable and cook in a preheated deep fryer at 350 to 375 degrees F. Additional soda water may be needed to adjust thickness.
- In a bowl, dissolve the dry mustard and turmeric in the water and rice wine vinegar. Stir in the pickled ginger liquid, lemon juice, and sugar and whisk until well blended. Combine the chili, sesame and peanut oils. Slowly whisk in the oil to the mustard mixture until emulsified. Refrigerate until needed. This can be prepared up to 1 week ahead.
- In a small bowl, whisk together the mirin, sugar, lemon juice, soy, and wasabi. Stir in the sesame oil and scallions. Use as needed.
TEMPURA
Make and share this Tempura recipe from Food.com.
Provided by Natures Cuisine
Categories Toddler Friendly
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Beat eggs and water until frothy.
- Add flour and salt, mixing only until blended.
- Place in bowl of ice while using.
- Coat: cut carrots, eggplant, mushrooms, sweet potatoes, zucchini, califlower, shrimp, pork or chicken.
- Fry in hot (but not smoking) oil.
Nutrition Facts : Calories 61, Fat 1.4, SaturatedFat 0.4, Cholesterol 52.9, Sodium 163.6, Carbohydrate 9, Fiber 0.3, Sugar 0.1, Protein 2.8
TEMPURA DONBURI - TENDON - TEMPURA RICE BOWL
In Japan, tempura over rice is simply called tendon. It's a shortened word for tempura donburi. You can certainly use any veggies, herbs, fish, seafood for the topping. Normally, large shrimp along with several varieties of vegetables are made into tempura. I like using shiso leaves. Shiso is sometimes called perilla in English and is often used in sushi restaurants - looks like big leaves somewhat similar to large basil leaves but with more texture. I love the taste of shiso and although some people compare shiso leaves to mint, I don't find them similar. Some of the vegetables you can use for tempura include (but not limited to) Japanese eggplant, sweet green Japanese pepper called shishito, kabocha pumpkin, onion, carrots, zucchini, shiso leaves, mushrooms, shitake mushrooms, sweet potato, potato, green beans, and leafy veggie, etc. I am revising this recipe to change the batter ingredients to US measurement for easier preparation. .
Provided by Rinshinomori
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Remove shell from shrimp and devein, leaving tails. Cut off the tip of tails. Score underside (stomach side) of shrimp using a knife at several places to flatten. Use your fingers to flatten out completely after scoring.
- Trim stems from shitake mushrooms and shiso leaves.
- Remove skin from onion, and cut into 1/4 inch rings (like onion rings).
- Place tempura sauce ingredients in a pan and bring to a boil and simmer 2-3 minutes. Keep warm.
- For batter, combine egg and ice water in a bowl, add flour combined with cornstarch and mix very lightly. Place two ice cubes in the mixture to keep it cool and to improve the batter texture. Do not over mix.
- Preheat oil to 350 degrees F. Dust shrimps and vegetable pieces with extra flour for dusting, then coat with tempura batter and deep fry. Fry few pieces at a time to keep the oil temperature constant.
- Tempura pieces are done when they are lightly colored and crisp looking. Do not over cook.
- Place approximately 1 1/2 C cooked rice each into 4 bowls and place tempura pieces evenly onto hot rice and sprinkle some sauce over the rice tempura bowl.
Nutrition Facts : Calories 513.4, Fat 2.5, SaturatedFat 0.7, Cholesterol 117.9, Sodium 1165.4, Carbohydrate 99.6, Fiber 2.1, Sugar 2.3, Protein 19.2
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