Title: Tempura Vegetables
Categories: Japanese
Yield: 6 Servings
2 1/2 c Flour; sifted
3 Egg yolks
2 c Water; cold
1 ds Salt
3 c Oil; up to 4 c; for frying
60 Vegetable chunks
A tempura meal consists of batter-fried vegetables (and fruit), rice,
and tamari-ginger sauce for dipping the tempura. You can use any
combination of vegetables--broccoli flowerets, onion slices, carrot
slices, cauliflowerets, whole mushroom caps, green beans, green
pepper strips, sweet potato slices--etc. Slices of apple and banana
go very well too. For each serving of tempura, figure on at least ten
chunks of fried whatever (you can do shrimps and 1" pieces of fish as
well). Have your rice cooked in advance, and start your oil heating
about 10 minutes before you plan to fry. And, of course, be sure the
tamari-ginger sauce is all put-together too. Cut (or break, as in the
case of cauliflower) the vegetables into small pieces or thin slices.
Green beans can be left whole.
Tempura batter:
Beat the egg yolks with the water. When the mixture is smooth, sift
in the pre-sifted flour gradually, stirring as you go. Stir only
until batter is combined.
The oil should be at least 325°F and not more than 350°F. Dip the
ingredients in the batter and carefully drop them into the oil. Fry
until brown and puffy and risen to the surface.
Drain on paper towels and either serve immediately, or keep warm in a
300°F oven--on a tray, in a single layer.
