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
VEGETABLE TEMPURA
Tempura batter is very handy and easy to make. You can use it with just about any vegetable, as long as they are cut thin enough so that the vegetable can just cook and soften in the same time as it takes for the batter to crisp. These can be eaten alone as a starter with a good sprinkle of rock salt, halves of lemon or lime and possibly some of the dips. The battered vegetables also make a nice side dish, especially with simply cooked meat or fish and a salad.
Provided by Jamie Oliver
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Add all the flour to a bowl. With the handle of a spoon, or a chopstick, mix, and stir in the ice-cold water until the mixture is slightly thicker than buttermilk consistency. Make a point of not mixing thoroughly, as tempura is renowned for lumps of flour.
- Dip sliced vegetables (zucchini, onions, eggplants, carrots, bell peppers, sweet potatoes, string beans, broccoli, wild mushrooms, fresh herbs, and bok choy) any vegetables will work but these are the most commonly used) into the batter mixture and shake off any excess.
- Deep fry vegetables in a wok or deep fat fryer (you can use a frying pan if you do not have anything else, you just need about 7cm/3 inches of clean oil) at 200C/400F/Gas 6 until the batter is light golden in color and crisp. (Any large amounts of hot oil in a kitchen, especially in woks which are not always that sturdy, scare me, please be careful and do not leave the pan unattended.) Turn the vegetables at intervals to ensure that both sides are cooked equally and then fish them out with a slotted spoon, shaking off any excess oil. Place them on kitchen paper towels and eat as soon as possible. The reason that I keep going on about eating them so quickly is because as your hot cooked vegetables cool down inside the batter they begin to steam, making them less crisp as time goes on. Good tempura should be crispy and is one of those things that should be made and cooked quickly and eaten straight away.
- Pour the rice wine vinegar into a small bowl. Add the sugar and stir until the sugar is dissolved. Taste for sweetness. Add cilantro, chile, and garlic and mix well. Season with salt and pepper and allow to sit for 10 minutes to 1 hour, for flavors to combine.;
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!
BISCUIT MIX TEMPURA VEGETABLES
Use sea salt as it has a better flavor when used to "finish off" these vegetables. Try using the coarse variety for crunch.
Provided by Olha7397
Categories Vegetable
Time 16m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200°F.
- *16-cup (4 L) saucepan or deep fryer.
- *Candy/deep-fry thermometer.
- In a large saucepan over medium heat, heat about 4 inches of oil until thermometer registers 360°F.
- In a large bowl, blend biscuit mix, butter, egg yolks, beer and black pepper to make a smooth batter. Set aside.
- In a medium bowl, whisk egg whites until slightly froth. Fold into the biscuit mix. Let stand for about 10 minutes.
- Dip vegetable pieces, one at a time, into the batter. Place in hot oil, 4 at a time, and deep fry, turning once, until golden brown, 15 seconds per side. Place on paper towels to absorb excess oil. Transfer to an ovenproof platter and keep warm in preheated oven. Make sure oil is the correct temperature before adding each batch. Serve with a light sprinkling of sea salt. Serves 8.
- TIPS: Cut the vegetable pieces the same size so they will fry evenly.
- VARIATION: For spicy vegetables, add 1 teaspoons cayenne pepper to batter prior to frying.
- 125 best biscuit mix recipes.
Nutrition Facts : Calories 135.3, Fat 5.9, SaturatedFat 2.2, Cholesterol 51.5, Sodium 885.1, Carbohydrate 15.2, Fiber 0.5, Sugar 2.7, Protein 3.4
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 BATTER
I found this recipe on a cornstarch box in 1982 and what a great recipe. It is not only easy, but saves money not having to buy it ready made. I use it for cut up vegetables, fish and onion rings.
Provided by pressurecooker
Categories Healthy
Time 10m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- In bowl mix first 5 ingredients; add water and egg and then stir till smooth,.
- This batter is enough for 4 cups vegetables or 1 pound of fish or meat cut up.
VEGAN TEMPURA BATTER
This batter is delicious, so fluffy. Mushrooms, sweet potatoes, broccoli, tempeh . . . everything tastes good in it. I used it to batter tempeh for a sweet and sour dish.
Provided by VegBear
Categories Chinese
Time 27m
Yield 12-24 pieces of vegetables, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Prepare your vegetables, cut into fair size.
- Sift the flour, baking powder and salt into a large bowl and whisk thoroughly.
- Heat oil in a wok to 375°F, you will know because a wooden spoon dipped in the oil will sizzle.
- Add just enough water to the batter so it's relatively thick but not too watery, you don't want to mix this into a smooth cream, you want it really chunky to add to the final texture.
- Coat the vegetable pieces in flour, then dip into the batter, you want to ensure it is covered completely or oil will leak in and make it extremely greasy.
- Deep fry in batches, until lightly golden brown and crispy (about 2-4 mins).
- Drain and remove onto a plate with some kitchen paper.
Nutrition Facts : Calories 463.6, Fat 2.5, SaturatedFat 0.4, Sodium 2500.3, Carbohydrate 99.7, Fiber 13.7, Sugar 0.6, Protein 17.2
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