Recipe: Tempura

Tempura batter

250ml ice-cold water

1 egg

A few ice cubes

1/4 tsp bicarbonate of soda

¾ cup plain or tempura flour

Any seafood or vegetable of your choice

2-3 prawns, shelled leaving tails intact

Fish fillet, sliced thinly into bite-sized pieces

Cauliflower, cut into florets and parboiled in hot water for 30 seconds, then drained

Lotus root, cut at a slant, parboiled in hot water mixed with a little vinegar

Method

Put ice-cold water and ice-cubes in a mixing bowl. Break in the egg and beat until frothy. Add bicarbonate of soda and flour and beat until just mixed. (Do not over-beat.) Batter should look lumpy and not too thick. If it is too thick, add a little more ice-cold water.

Arrange all the seafood and vegetables on a tray or plastic container and place covered in the refrigerator to chill until serving time.

Just before serving, dip the pieces of chilled food, one at a time, into the tempura and deep-fry in hot oil. Do not overcrowd the wok as it’s important to keep the temperature of the oil at a moderately high level to achieve good results. The pieces of seafood and vegetables should be fried in the hot oil for about a minute. Serve immediately with ready-to-use tempura sauce.



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