MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Tempura (Deep Fried Shrimp And Vegetables In Batter) #75
Categories: Japanese, Seafood, Vegetables
Yield: 6 Servings
1/2 lb Eggplant (1 sm)
18 Canned ginnan
- (ginkgo nuts); drained
1 lb Raw shrimp (16 to 20);
- shelled and deveined
12 Snow peas;
- fresh or defrosted
6 White mushrooms; halved
1/2 lb Sweet potato (1 md);
- peeled, sliced into
- 1/4" thick rounds
Vegetable oil
1/2 c Flour
Batter:
1 Egg yolk
2 c Water; ice-cold
1/8 ts Baking soda
1 2/3 c Flour
Dipping Sauce:
1 1/2 c Soba tsuyu -OR-
1/4 c Ajishio
The following recipes are called "agemono, " literally, "fried
things." Japanese frying techniques are similar to those of the
West but because of the close attention paid to the batter with
which the food is often coated and to the conditions and
temperature of the oil, Japanese fried foods are especially notable
for their delicacy.
To deep-fry, fill a deep-fat fryer or heavy 10 to 12" skillet or
casserole to a depth of 3" with vegetable oil (or a combination of
vegetable and sesame seed oil). Heat the oil until it registers
375°F on a deep-fat-frying thermometer.
To keep the oil clean during the frying, use a mesh skimmer or
metal spatula to remove food particles from the oil as they appear.
The "tempura" recipe below by no means encompasses all the
ingredients that may be used. In addition to the ones listed below,
substitutions or additions might include 1/4" thick slices of fish
fillets; 1/4" wide strips of carrot; blanched, quartered bamboo
shoot; blanched string beans; 1/4" wide strips of lotus root;
skewered sections of scallions; or small asparagus stalks.
Prepare Ahead:
Peel the eggplant, but leave occasional 1/2" wide strips of purple
skin to add color to the finished dish. Cut the eggplant in half
lengthwise, then cut into 1/4" thick slices. Wash in cold water,
pat thoroughly dry with paper towels, and set aside.
Skewer 3 ginkgo nuts on each of 6 toothpicks.
Dip the shrimp in the flour, and vigorously shake off the excess.
To prepare the batter, combine 1 egg yolk with 2 cups of ice-cold
water and 1/8 ts baking soda in a large mixing bowl. Sift in the
flour and mix well with a wooden spoon. The batter should be
somewhat thin and watery and run easily off the spoon. If it is too
thick, thin it with drops of cold water. Ideally, the batter should
be used shortly after being made, but it may wait if necessary for
no longer than 10 minutes.
Cook:
Preheat the oven to 250°F. Since tempura must be served hot, the
most practical way to cook tempura is to divide the ingredients
into individual portions, placing them on separate sheets of wax
paper so that a complete serving--composed of 3 shrimp, 2 snow
peas, 2 mushroom halves, 3 ginkgo nuts, or slice of sweet
potato--can be fried at a time and kept warm in the oven while the
remaining portions are being fried.
Heat the oil as described in the introduction above, until it
registers 375°F on a deep fat thermometer.
Dip one piece of food at a time into the batter, twirling it around
to coat it, then drop it into the pan. Fry only 6 or 8 pieces of
food at a time. Turn the pieces with chopsticks or tongs after
1 minute, and fry another minute, or until they are a light gold.
Drain on paper towels, arrange a serving of food on an individual
plate or in a basket and keep warm in the oven for no longer than
5 minutes. Skim the oil, check the temperature of the oil, and fry
the remaining portions.
Serve:
Each serving of tempura should be accompanied by a small dish of
one of the tempura dipping sauces. Although this recipe will serve
6 as a main course, smaller amounts of tempura are often served as
part of a 5-course Japanese dinner or as a first course.
Recipe FROM: Time/Life 'Foods of the World', The Cooking of Japan
Posted by: Earl Cravens <
[email protected]>
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