TEMPURA SHRIMP RECIPES
VEGETABLE TEMPURA RECIPE - NYT COOKING
Provided by Mark Bittman
Total Time 20 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat two or three inches (more is better) of oil in a deep-fryer or deep saucepan. The oil is ready when it reaches 350 degrees, or when a pinch of flour sizzles immediately. Combine 1 cup water and 1 cup ice; let sit for a minute, then measure 1 cup water from this. Beat lightly with the flour and egg yolks; the batter should be lumpy.
- Dredge the vegetables very lightly in the flour, tapping to remove excess. Then dip them in the batter and immediately put in the oil. You can cook 6 to 8 pieces at a time, depending on the size of your pan. Cook 1 to 2 minutes, no more. Sprinkle with salt and pepper and serve immediately, with lemon wedges and soy sauce if you like.
Nutrition Facts : @context http//schema.org, Calories 477, UnsaturatedFatContent 11 grams, CarbohydrateContent 84 grams, FatContent 13 grams, FiberContent 14 grams, ProteinContent 11 grams, SaturatedFatContent 2 grams, SodiumContent 1826 milligrams, SugarContent 32 grams, TransFatContent 0 grams
TEMPURA BATTER FOR FISH AND VEGETABLES RECIPE - FOOD.COM
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.
Total Time 10 minutes
Prep Time 10 minutes
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.
Nutrition Facts : Calories 399.7, FatContent 3.6, SaturatedFatContent 1.1, CholesterolContent 110.7, SodiumContent 860.5, CarbohydrateContent 74, FiberContent 2.4, SugarContent 0.6, ProteinContent 15.1
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