RECIPES FAR AND WIDE

Tempura Japanese Food – How To Make

Tempura Japanese food is one of the traditional Japanese cuisines that are enjoyed world wide. Why? Because they are easy to make, easy to eat and they taste great!

Contrary to what some other people may think, Tempura is not all shrimp. Technically, that term is used to refer to any fried seafood or vegetable that is coated in light batter. To give you a better idea on what the dish is about, here is a simple Tempura recipe.

For this dish you will need:

-        Fresh shrimp or tiger prawns

-        Assorted vegetables like carrots, potatoes, sweet potatoes, eggplants and zucchini

For the batter:

-        1 cup of ice water (Ice water is necessary to maintain the light consistency of the batter)

-        1 egg

-        1 cup of flour

For the dipping sauce:

-        Dashi soup stock

-        Equal parts of mirin and soy sauce

-        Sugar to taste

Preparation:

1. Clean the shrimp by removing the head and shell (except for the tail part).
2. De-vein the shrimp and make 2 to 3 incisions at the stomach part to keep them from curling while cooking.
3. Prepare the vegetables by cutting them into desired size.
4. Dry them well with a paper towel and set aside.
5. Heat a good amount of cooking oil into a frying pan. (Cooking oil should be enough for deep frying.)
6. While heating the oil, mix all the batter ingredients in a bowl and lightly beat the mixture. Refrain from over beating the flour.
7. Put a thin coat of flour on the shrimp and vegetables prior to dipping them in batter.
8. Fry the coated ingredients quickly in high fire to avoid overcooking.
9. Once cooked, stack them in a paper towel to drain excess oil.
10. Prepare the dipping sauce by combining all the ingredients over low heat. Wait for the sugar to dissolve before turning off the fire.
11. Plate the tempura and serve with the dipping sauce in a separate bowl.

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