OKRA TEMPURA

Steps:

• 1. MAKING THE DIPPING SAUCE
• 2. Add all of the ingredients for the dipping sauce in a non-reactive bowl, cover and allow to rest in the refrigerator for a minimum of 1 hour, or overnight.
• 3. Chef's Note: Take the yogurt, and place into a cheesecloth lined strainer and allow to drain for about an hour. This keeps the dipping sauce from being too runny.
• 4. MAKING THE TEMPURA BATTER
• 5. Whisk together the dry ingredients in a large non-reactive bowl.
• 6. Lightly beat the egg in a small prep bowl. Start with about 7 ounces of the cold beer (or club soda), and lightly combine with the egg.
• 7. Add the wet ingredients to the dry and mix. I usually make a depression in the middle of the dry ingredients (like a volcano), and then pour in and mix them together, using a fork. It's okay if the batter has a few lumps.
• 8. If you need more beer, or club soda, add it at this time until the mixture is firm, but a bit runny.
• 9. Chef's Note: If, at this point, you have any beer left... DRINK IT!!!
• 10. Let the batter rest for a few minutes in a nice cold place, and then get the peanut oil up to temperature... 350f (180c).
• 11. Okra should be clean, halved and patted dry. Dip okra into the batter, and allow to coat, remove, and slightly shake off the excess, and drop into the hot oil.
• 12. Chef's Note: Cold batter is absolutely necessary for the unique fluffy and crisp tempura that everyone loves. So keep the batter nice and cold.
• 13. Chef's Note: If you okra are rather thick, lower the temperature of the oil by about 15 or so degrees. That way, the inside of the okra will have a chance to cook through.
• 14. Cooking time depends a lot on the recovery time of your oil; however, generally speaking, 30 to 60 seconds after they begin to float, they're ready.
• 15. Remove from oil, and immediately serve with the dipping sauce.