Tempura is one of those must-have dishes whenever we
find ourselves in a Japanese restaurant.
One of the most important tips is to keep your batter very cold by employing the use of a(n) cold/ice water bath base for the batter. This is important to prevent the batter from absorbing too much oil.
Preparing the batter ahead of time is not recommended. It’s good to make the batter right before frying tempura. Try not to over mix the batter and not to coat ingredients with too much batter.
If you are frying both seafood and vegetables, try to fry vegetables first, and then fry the seafood.
The ideal temperature to fry tempura is around 340-360oF. To check the temperature of frying oil, drop a little bit of batter into the oil. If the batter comes up right away instead of sinking to the bottom of the pan, it’s higher than 370oF. If the batter goes halfway to the bottom and comes up, it’s about 340-360o F.
Try battering these!
1 large sweet potato, sliced thinly
2 green bell peppers, seeded, cut into wedges
1 red onion, cut into wedges, root intact
1 japanese eggplant, sliced thinly on a bias
1 carrot, cut into French-fry like batons
One bunch of asparagus
½ cup Cornstarch
1 ½ cup flour (potato, rice)
1 tsp baking soda
2 cups ice water
In large bowl, whisk together flour, cornstarch, baking soda, egg and 1 cup of the ice water. Whisk in remaining water, 1/4 cup (60 mL) at a time, to make thin batter. Once mixed, place bowl in second bowl filled with ice water.
Dip ingredients in batter, and deep fat fry in vegetable oil. Cook until ingredients are fully cooked, and ingredients are golden brown.
To keep warm before serving, place tempura on a cooling rack on top of a cookie sheet placed in an oven which is heated to 200. Do not keep in the oven longer than 30 minutes. Eat immediately.
Serve with soy sauce for dipping, or sauce of you preference.