Japanese Tempura Recipe
Do you want best of all Japanese Tempura recipe? I prepare this yum Japanese Tempura as a Side Dish every month or even more often. Use the freshest of Seafood available to get a great Japanese Tempura. I am certain both of us will be in agreement that this Japanese Tempura is really delicious.
Ingredients
Uncooked shelled shrimp
Assorted fresh vegetables such as asparagus spears, parsley, sweet potatoes, spinach, mushrooms, and green beans
Salad oil
1 cup sifted all-purpose flour
1 cup ice water
1 slightly beaten egg
2 tablespoons salad oil
1/2 teaspoon sugar
Tempura Condiments
Directions
Wash and dry shrimp and vegetables well.
Slice or cut vegetables into strips, if necessary.
Fill skillet half full with salad oil; heat to 360° to 365°.
To make batter combine flour, next 4 ingredients, and 1/2 teaspoon salt; beat just till moistened (a few lumps should remain).
Stir in one or two ice cubes.
Use at once.
Dip shrimp and vegetables in cold batter.
Fry in hot oil till light brown; drain.
Serve with Tempura Condiments: 1.
grated fresh gingerroot; 2.
equal parts grated turnip and radish, combined; and 3.
1/2 cup prepared mustard mixed with 3 tablespoons soy sauce.
Slice or cut vegetables into strips, if necessary.
Fill skillet half full with salad oil; heat to 360° to 365°.
To make batter combine flour, next 4 ingredients, and 1/2 teaspoon salt; beat just till moistened (a few lumps should remain).
Stir in one or two ice cubes.
Use at once.
Dip shrimp and vegetables in cold batter.
Fry in hot oil till light brown; drain.
Serve with Tempura Condiments: 1.
grated fresh gingerroot; 2.
equal parts grated turnip and radish, combined; and 3.
1/2 cup prepared mustard mixed with 3 tablespoons soy sauce.
