HOW TO MAKE TEMPURA RECIPES

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TEMPURA RECIPE | ALTON BROWN | FOOD NETWORK



Tempura Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

5 ounces unbleached cake flour
5 ounces white rice flour
1 1/2 quarts vegetable oil
1 large egg, beaten
1 1/2 cups cold seltzer water
1/2 cup vodka
5 to 6 ounces sweet potato, peeled and cut into 1/8-inch thick slices
Kosher salt
1/4 pound fresh green beans, trimmed
8 stems flat-leaf parsley
1/2 pound shrimp, 31 to 35 count, head and tail-on, peeled and deveined
1/2 pound tilapia fillets, cut into 1-inch pieces
Ice

Steps:

  • Whisk the cake flour and rice flour together in a medium glass bowl and divide it in half. Set aside.
  • Heat the vegetable oil in a 5-quart Dutch oven over high heat until it reaches 375 degrees F on a deep-fry thermometer.
  • Once the temperature reaches 365 degrees F, whisk the egg, seltzer water and vodka, in a medium mixing bowl and divide it in half. Put half of the mixture in the refrigerator to reserve. Pour half of the liquid mixture into half of the dry mixture and whisk to combine, about 10 to 15 seconds. Some lumps may remain. Set the glass bowl in a larger bowl lined with ice.
  • Dip the sweet potatoes into the batter using tongs, drain for 2 to 3 seconds over the bowl, and then add to the hot oil. Adjust the heat to maintain between 375 and 400 degrees F. Fry 6 to 8 pieces, at a time, until puffy and very light golden, about 1 to 2 minutes Remove to a cooling rack lined with 3 layers of paper towels set over a half sheet pan. Sprinkle with salt, if desired. Repeat the same dipping and frying procedure with the green beans and parsley leaves. Put the fried vegetables on a serving platter and serve the as an appetizer while preparing the seafood.
  • Whisk together the remaining halves of dry and liquid batter ingredients as above and repeat dipping and frying with the shrimp and fish fillets. Sprinkle with salt, if desired, transfer the fish to a serving platter and serve immediately.

BEST CLASSIC TEMPURA RECIPE - HOW TO MAKE CLASSIC TEMPURA



Best Classic Tempura Recipe - How To Make Classic Tempura image

It's hard to beat crispy, light tempura. Our recipe takes everything you love about tempura and makes it even better.

Provided by Lena Abraham

Categories     dairy-free    vegetarian    30-minute meals    appetizers    snack

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 12

Vegetable oil

1

medium red bell pepper, cut into 1/2" wide strips

1

medium yellow onion, cut into 1/2" rings 

1

medium head broccoli, cut into florets

1/2 c.

all-purpose flour

1/2 c.

cornstarch

1 tsp.

kosher salt, plus more for serving

1

large egg, whisked

3/4 c.

chilled light beer or seltzer water 

1/4 c.

mayonnaise

2 tsp.

hot sauce

1

garlic clove, grated

Steps:

  • Fill a large, heavy-bottomed pot 1/3 to 1/2 full with vegetable oil. Heat oil over medium heat until a candy thermometer reads 375°.  Meanwhile, make tempura batter: in a large bowl, whisk to combine flour and cornstarch. Measure beer or seltzer into a liquid measuring cup, then stir in egg. Add liquid ingredients to dry ingredients and stir until just combined. (Some pockets of dry flour are OK!) Add chopped vegetables and toss to coat. Transfer coated vegetables to the hot oil 2 to 3 pieces at a time, allowing excess batter to drip off before lowering into oil. Fry, turning frequently, until vegetables are lightly golden, 1 to 2 minutes. Remove to a paper-towel lined plate and season with salt immediately. Continue frying in batches until all vegetables are cooked. For sauce: in a small bowl, whisk together mayo, hot sauce, and garlic. Serve with tempura vegetables.

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