Tempura Recipe
I have to admit this recipe of Tempura is on my favorite list. The Tempura is one of the most popular creations of the Canadian Cuisine. Tempura as an Appetizer never fails to impress. I cant believe you still haven't attempted to prepare my Tempura recipe.
Ingredients
1 pound fresh shrimp or a mixture of shrimp, mussels and scallops
1/2 pound small broccoli flowerets or asparagus tips
1- egg yolk, beaten
1 cup water
1 cup sifted pastry flour
4 tablespoons rice flour (ground rice)
4 tablespoons cornstarch, Pinch salt
1 egg white Sesame-seed oil and salad oil, mixed Tempura Sauce
Directions
Shell and devein shrimp, leaving the tail intact.
Spread the tail, and pull out the tendon; then bend shrimp back until straight.
Slice large mussels and scallops into 3 pieces.
Prepare vegetables, and steam for 2 minutes.
Dry seafood and vegetables on absorbent paper.
Beat the next 6 ingredients together; then fold in egg white, beaten until stiff but moist.
Heat a deep mixture of oil to 360 °F. using twice as much sesame-seed oil as salad oil.
Dip seafood and vegetables into the batter individually, and deep-fry 3â€â€4 minutes or until golden.
Do not overcook.
Drain, and arrange on a platter.
Garnish with harusame noodles, thin flower-shaped slices of carrot and pickled turnip.
Serve with Tempura Sauce.
Spread the tail, and pull out the tendon; then bend shrimp back until straight.
Slice large mussels and scallops into 3 pieces.
Prepare vegetables, and steam for 2 minutes.
Dry seafood and vegetables on absorbent paper.
Beat the next 6 ingredients together; then fold in egg white, beaten until stiff but moist.
Heat a deep mixture of oil to 360 °F. using twice as much sesame-seed oil as salad oil.
Dip seafood and vegetables into the batter individually, and deep-fry 3â€â€4 minutes or until golden.
Do not overcook.
Drain, and arrange on a platter.
Garnish with harusame noodles, thin flower-shaped slices of carrot and pickled turnip.
Serve with Tempura Sauce.
