Tempura Recipe

Tempura picture

Summary

Preparation Time30 MinCooking Time1 Hr 0 Min
Ready In1 Hr 30 MinDifficulty LevelEasy
Health IndexAverageServings6
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Large shrimp1⁄2 Pound
 Frozen rock-lobster tails10 Ounce
 Frozen scallops20 Ounce
 Parsley sprigs6 Large
 Eggplant1⁄2 Small
 Sweet potatoes3⁄4 Pound
 Green pepper1 Large
 Eggs3
 Shoyu/Soy sauce2 1⁄2 Teaspoon
 All purpose flour2⁄3 Cup (10.67 tbs)
 Sugar2 Tablespoon
 Salt1 Teaspoon

Nutrition Facts

Serving size

Calories 342 Calories from Fat 43

% Daily Value*

Total Fat 5 g7.3%

Saturated Fat 1 g5.2%

Trans Fat 0 g

Cholesterol 227.7 mg

Sodium 800.4 mg33.4%

Total Carbohydrates 34 g11.4%

Dietary Fiber 3.6 g14.5%

Sugars 9 g

Protein 39 g78.6%

Vitamin A 170% Vitamin C 52.1%

Calcium 8.3% Iron 16.2%

*Based on a 2000 Calorie diet

Directions

MAKING
1. Drop shrimp into boiling, salted water to cover and bring back to boiling.
2. Reduce heat simmer, covered, 5 minutes, then drain and let it cool.
3. Cook lobster tails as the label directs, drain and cool.
4. With scissors cut shell away from meat halve meat crosswise.
5. Drop unthawed scallops into boiling, salted water to cover and bring back to boiling.
6. Reduce heat simmer, covered, 5 minutes, then drain and let it cool.
7. On platter, arrange shrimp, lobster, and scallops in attractive pattern with parsley, eggplant, sweet potatoes and green pepper.
8. Refrigerate, covered, until you are ready to cook Tempura.
9. In electric skillet or deep-fryer, heat oil (at least 3 inches deep) to 350F on deep-frying thermometer.
To make the batter:
10. In medium bowl, beat eggs, with rotary beater add shoyu and 1-1/4 cups water.
11. Gradually add flour, sugar and salt, beating until smooth.
12. With tongs, dip shrimp, lobster, scallops and vegetables into batter, to coat lightly.
13. Deep-fry, a few pieces at a time, until lightly browned—about 3 minutes.
To make the sauce :
14. In small saucepan bring to boiling, combining sherry, bouillon, shoyu and monosodium glutamate.
15. Divide into 6 individual serving bowls.
16. Place on tray, along with 3 small bowls filled with grated radishes, horseradish and ginger root.
17. Each guest adds radish, horseradish or ginger root to dipping sauce to suit his own taste.

SERVING
18. Serve a combination of seafood and vegetables to each guest, along with a small bowl of sauce for dipping.

TIP
Tempura is best served immediately, cooked at table.
Quantcast