TEMPURA

By stepjo7269

Cuisine at Home Issue No. 49 February 2005

See Tips on preparing vegetables and shrimp in the Tips on Japanese Tempura cookbook.

Ingredients

• Vegetables as described above. (Choose at least 3)
• 12 jumbo shrimp prepared as described above.
• 7 C. vegetable oil
• 1 C. all-purpose flour
• 1/3 C. cornstarch
• 1 tea. baking powder
• 1 tea. table salt
• 1/4 tea. cayenne
• 1 1/4 C. ice cold club soda
• Dipping Sauces
• ● Line a baking sheet with paper towels, then place a cooing rack on top; set aside.
• ● Arrange prepared vegetables and shrimp on a platter and chill.
• ● Heat oil to 375 degrees (use an oil thermometer) in a large heavy saucepan over medium-high heat.
• ● Whisk flour, cornstarch, baking powder, and salt together in a large bowl when oil reaches 350 degrees.
• ● Stir in club soda with a fork; batter will be lumpy.
• ● Dip vegetables into batter, one at a time, then transfer to the oil. Fry 1-2 minutes, periodically flipping them with a skimmer or slotted spoon. Remove from oil and drain on the prepared rack.
• ● To fry shrimp, pat dry, dredge lightly in flour, then dip in batter. Add shrimp to oil one at a time to keep them from sticking together. Fry 2-3 minutes, or until cooked through; drain.
• ● Serve hot with one or more Dipping Sauces.

Preparation

Step 1

Note: It is important to keep all ingredients cold before frying because it’ll make the coating crispier That’s also why the club soda must be cold.).