Tempura

I discovered this recipe in Seventeen Magazine in 1983.  Tempura was one of my first explorations into the unknown preparation realm.  It took several soggy fried times before I was able to produce crisp vegetables.  I discovered for the best results the batter must be very cold (thus the use of ice water) and the oil hot.  On occasion, I have substituted cold beer for part of the water in the batter.

 

       2 to 3 cups     Assorted Vegetables, bite-size:

                             like carrot strips, zucchini slices, whole green

                             beans, onion rings, thin sliced sweet potato,

                             broccoli florets, and/or whole pea pods

            1 pound     Shrimp, peeled and deveined

              4 cups     Vegetable Oil for Frying

Dip

              ½ cup     Soy Sauce

              ½ cup     water

                  1 Tb     Fresh Lemon Juice

                 dash     Sriracha Red Chile Sauce, optional   

Batter

                       1     Egg Yolk

              2 cups     ICE Water

               ½ tsp     Baking Soda

               ¼ tsp     Salt

        1 2/3 cups     Flour          

 

1.      Wash and prepare vegetables, then refrigerate until ready to use. 

2.     To prepare dip, blend all ingredients, and then set aside.

3.      To make batter for tempura, combine egg yolk, water, baking soda, and salt in a medium-size bowl.  Beat until frothy.  Gradually add flour, mixing until blended.  Batter will be thin.  (For the best results, use batter shortly after mixing.)

4.     In a deep-sided skillet, using a deep-fat thermometer, heat the oil to 375°, it is very important that the oil be hot enough.  If you do not have a thermometer, test the temperature by dropping a 1-inch cube of white bread into oil, if the bread browns in 50-60 seconds, the oil is ready.

5.      Dip 3 to 4 pieces of vegetable and shrimp into the batter.  Using tongs quickly transfer to the hot oil.  Do not cook more than a few pieces of food at a time; if you add more, the temperature of the oil will become too low.

6.      Fry the tempura until golden brown, about 1 to 2 minutes, turning once.  Remove to a cooling rack or paper towels to drain.  Skim any residue batter from oil before frying next batch.  Serve at once, while the texture is crisp and crunchy.

Serves 4 to 6.