Tempura Recipe
Ingredients
| Tempura Sauce | ||
| 1 lb. seafood, any combination: medium shrimp, shelled, deveined scallops, cut in half fish fillets, 1/4 inch thick, 1/2 to 1 inch wide, 2 to 3 inches long | ||
| All purpose flour | 1 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Baking powder | 2 Teaspoon | |
| Water | 1 Cup (16 tbs) | |
| Peanut oil | 2 Cup (16 tbs) (For frying) | |
| Water | 1/3 Cup (16 tbs) (Tempura Sauce:) | |
| Chicken broth | 1/4 Cup (16 tbs) (Tempura Sauce:) | |
| Soy sauce | 3 Tablespoon (Tempura Sauce:) | |
| Sugar | 1 Teaspoon (Tempura Sauce:) | |
| 1 to 2 tablespoons dry sherry, if desired | ||
Directions
Prepare Tempura Sauce; set aside.
If serving shrimp, butterfly shrimp.
Pat seafood dry with paper towels; set aside.
In a medium bowl, combine flour, salt and baking powder.
Gradually stir in water; batter will be lumpy.
In a wok, deep-fat fryer or heavy saucepan, heat oil to 365F (185C) or until a 1-inch cube of bread turns golden brown in 1 minute.
Dip seafood into batter, coating completely; let excess batter drip back into bowl.
Carefully lower seafood into hot oil.
Cook several pieces at a time without crowding.
Fry 1 to 3 minutes, turning occasionally, until lightly browned and crisp.
Drain on paper towels
If serving shrimp, butterfly shrimp.
Pat seafood dry with paper towels; set aside.
In a medium bowl, combine flour, salt and baking powder.
Gradually stir in water; batter will be lumpy.
In a wok, deep-fat fryer or heavy saucepan, heat oil to 365F (185C) or until a 1-inch cube of bread turns golden brown in 1 minute.
Dip seafood into batter, coating completely; let excess batter drip back into bowl.
Carefully lower seafood into hot oil.
Cook several pieces at a time without crowding.
Fry 1 to 3 minutes, turning occasionally, until lightly browned and crisp.
Drain on paper towels
Chef
