**Experience the Culinary Delight of Tempura: A Journey Through Crispy and Flavorful Delicacies**
Embark on a culinary adventure with tempura, a Japanese cooking technique that transforms ordinary ingredients into extraordinary delights. This irresistible dish features lightly battered and deep-fried ingredients, resulting in a crispy exterior and a tender, succulent interior. From succulent fish and seafood to an array of vegetables, tempura offers a versatile canvas for culinary creativity. Whether you prefer the classic combination of shrimp tempura or crave the earthy flavors of tempura-fried eggplant, this versatile dish promises an explosion of taste and texture in every bite. With our carefully curated selection of tempura recipes, ranging from traditional techniques to innovative twists, you'll discover the secrets to crafting this beloved dish at home. Join us on this delectable journey as we explore the art of tempura and create unforgettable meals that will tantalize your taste buds.
TEMPURA BATTER
Seltzer water makes Japanese-style Tempura Batter light and airy. This recipe from Food Network Kitchen is perfect for frying vegetables, meats and seafood.
Provided by Food Network Kitchen
Number Of Ingredients 4
Steps:
- Combine all ingredients. Use as batter for meats and vegetables.
TEMPURA BATTER
Easy and delightful results every time. Using the egg whites only results in the light color of the finished product.
Provided by Daddy Cooks
Time 10m
Yield 6
Number Of Ingredients 3
Steps:
- Beat egg whites in a bowl until frothy. Fold flour and cold water into egg whites until batter is just barely mixed.
Nutrition Facts : Calories 81.2 calories, Carbohydrate 16 g, Fat 0.2 g, Fiber 0.6 g, Protein 3.4 g, Sodium 19.7 mg, Sugar 0.1 g
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.
TEMPURA BATTER FOR FISH AND VEGETABLES
This batter can be used for fish, shrimp or fresh vegetables such as onion rings, mushrooms, eggplant, sweet potatoes, squash, green beans, asparagus spears or whatever your heart desires.
Provided by Karen From Colorado
Categories Vegetable
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Stir together flour, cornstarch and salt.
- Make a well in the center.
- Combine ice water or beer and egg yolk, beating with a fork or whisk until frothy.
- Add all at once to dry ingredients.
- Slowly stir just until moistened; DO NOT over stir,a few lumps should remain.
- Fold in beaten egg whites.
- Use batter immediately.
- Heat oil or shortening to 400°F.
- Add 1 teaspoon salt.
- Dip fish, shrimp or vegetables into batter, swirling to coat.
- Fry a few pieces at a time 2 to 3 minutes or until golden brown.
- Drain on paper towels.
- Note: Make sure your vegetables are very very dry so the batter will stick better.
VEGETABLE TEMPURA
Crisp and delicious vegetable tempura makes an impressive Japanese appetizer. Serve with the dipping sauce or simply with soy sauce if you prefer a vegetarian option.
Provided by ChefJackie
Categories Appetizers and Snacks Beans and Peas
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
- Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
- Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
- Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.
Nutrition Facts : Calories 349.8 calories, Carbohydrate 42.6 g, Cholesterol 68.3 mg, Fat 16.6 g, Fiber 4.2 g, Protein 6.5 g, SaturatedFat 2.5 g, Sodium 216 mg, Sugar 6.6 g
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.;
FISH AND SEAFOOD TEMPURA
Steps:
- Gather the ingredients.
- Season the seafood with salt and set it aside.
- Lay out a paper towel under a rack to place the fried seafood on.
- Heat the oil to 370 F over medium to medium-high heat in a deep fryer or a deep, heavy pot. If possible, attach the thermometer to the side.
- Mix the baking soda, 1/8 teaspoon of salt, cornstarch, and rice flour or all-purpose flour in a bowl until they are fully incorporated.
- Only when the oil is hot, whisk the egg yolk and the sparkling water together.
- Pour the egg yolk mixture into the bowl of dry ingredients, mixing well. The consistency of the batter should be like melted ice cream.
- Rapidly dip the seafood into the thin batter, shake it off a bit, and drop it into the oil. Do this in batches so the oil temperature does not drop too far. Do not crowd the pot.
- Fry the seafood for 2 to 4 minutes, depending on the size. When you hear the roiling, popping, and sizzling subsiding, remove the seafood immediately.
- Once the seafood is out of the oil, lay it on the rack to drain.
- Check the oil temperature between batches. Fry subsequent batches.
- Serve immediately with dipping sauce and enjoy.
Nutrition Facts : Calories 547 kcal, Carbohydrate 45 g, Cholesterol 185 mg, Fiber 1 g, Protein 31 g, SaturatedFat 3 g, Sodium 2272 mg, Sugar 7 g, Fat 25 g, ServingSize 1 pound (4 servings), UnsaturatedFat 0 g
EASY TEMPURA BATTER RECIPE
This quick and easy authentic Japanese tempura batter requires only egg, ice water, and flour. Follow a few simple steps and you'll get excellent results.
Provided by Setsuko Yoshizuka
Categories Appetizer Side Dish Ingredient
Time 15m
Number Of Ingredients 4
Steps:
- Gather the ingredients.
- In a small bowl, sift the flour once or twice to remove any clumps and to make it light and soft. Set aside.
- In a separate medium bowl, gently beat egg until the yolk and egg whites are just barely incorporated.
- Combine the water and ice cubes in a cup. Using a strainer, strain the water (you should have 1 cup of ice-cold water) and add it to the bowl with the beaten egg. Make sure you do not actually add ice cubes to the tempura batter.
- Add the sifted flour into the bowl with the egg and water mixture and lightly combine the flour using chopsticks . Be careful not to overmix the batter; it should be a little lumpy.
Nutrition Facts : Calories 88 kcal, Carbohydrate 16 g, Cholesterol 31 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, Sodium 15 mg, Sugar 0 g, Fat 1 g, ServingSize 2 cups batter (2 servings), UnsaturatedFat 0 g
SHRIMP AND VEGGIE TEMPURA
If you know some tips, it's not so hard to make delicious tempura at home. All ingredients can be found easily at your local grocery stores. Actually, you can make tempura with almost anything.
Provided by Connie "Kiyu" Guerrero
Categories Seafood
Time 20m
Number Of Ingredients 19
Steps:
- 1. Beat the egg in a medium bowl. Add VERY COLD water. Add the sifted four and mix lightly. (Do not overmix the batter)
- 2. Heat oil in a pan to 360 degrees F. Sprinkle flour on the veggies. Dip the vegetables into the batter one at a time then coat with panko crumbs. Drop into the hot oil. Once they turn slightly yellow, remove from oil. Place them on the lined paper towel platter. (Coat and fry all the vegetables first)
- 3. Next, make a slight slice on the shrimps and repeat the batter process. Fry until golden brown. (Do not over cook the shrimp)
- 4. In a small sauce pan, add all the tempura sauce ingredients and let it come to boil. Stir and mix well. Remove pan and let it cool.
- 5. Arrange tempura on a plate and serve with rice. Drizzle tempura sauce on rice. Serving for two.
- 6. TIP: VERY IMPORTANT! Using the icy cold water will prevent the batter from soaking up too much oil.
EXTRA-CRISP VEGETABLE TEMPURA
Club soda gives the batter a lighter texture so this tempura fries up extra crisply.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 6
Steps:
- Whisk together egg yolk, salt, and club soda. Gently fold in rice flour or cornstarch.
- Heat 1 inch oil to 375 degrees in a high-sided skillet Dip vegetables in batter and fry in batches until tender and crisp, 3 to 5 minutes. Drain on paper towels. Sprinkle with salt.
BASIC TEMPURA BATTER
This tempura mix can be used to batter vegetables, anchovies, sage leaves or squid - perfect for creating deep-fried party snacks.
Provided by Sophie Godwin - Cookery writer
Categories Snack, Treat
Time 5m
Number Of Ingredients 4
Steps:
- To make the batter, mix the flours with a pinch of sea salt. Whisk in the sparkling water and crushed ice then you are ready to use.
Nutrition Facts : Calories 91 calories, Fat 0.2 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Fiber 0.3 grams fiber, Protein 0.8 grams protein, Sodium 0.13 milligram of sodium
Tips:
- Use ice-cold water and allow the batter to rest for a few minutes before cooking, as this helps the batter become crispy.
- Add an extra egg yolk to the batter to make it richer and help it stick to the food better.
- Make sure the oil is hot enough before frying, as this will help the batter cook quickly and evenly.
- Don't overcrowd the pan when frying, as this will cause the oil temperature to drop and the food to become greasy.
- Drain the cooked tempura on paper towels or a wire rack to remove excess oil.
- Serve tempura immediately with dipping sauce.
Conclusion:
Tempura is a versatile dish that can be made with a variety of ingredients. It's a delicious and easy-to-make dish that is perfect for any occasion.
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