Tempura – Seafood and vegetables deep fried in tempura
You’ll also find a round fritter of mixed vegetables and seafood called kaki-age. But what makes tempura different from other fried fare is its distinctive batter. It uses no bread crumbs and less grease than other frying methods. The batter is basically made from beaten egg, flour, and cold water.
Tempura batter mix*
Tempura dipping sauce*
Prawn: raw and large
Seafood: almost everything is possible
Vegetables: pumpkin carrot root, sweet potatoe, eggplant, and more
and much more to try.
Procedures : Prawn: Remove the head and the shell. Make little cuts on the inside of the curved prawn since they look nicer if their posture is straight.
Cut the vegetables in about 1cm thick pieces.
You can use whole mushrooms.
Mixtures: Cut various ingredients in small pieces and mix them together, eg. green onion, prawn and carots.
Mix Tempura flour with the amount of water described on the package. Do not mix it completely, but leave some small lumps in it.
Cover all the ingredients completely with the batter.
Mix also the mixtures made of the small cut ingredients with batter, and try to deep fry it together. Don’t let them fall apart in all the pieces.
Deep fry at 180 degrees celsius. Be careful, and do not use wet ingredients because the water would react strongly with the hot oil, which may harm your skin or eyes.
When the Tempura pieces are beautifully golden, take them out, and try to remove as much oil as possible.
Keywords: Tempura – Seafood and vegetables deep fried in tempura