Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup cold water
- 1 egg
- 1 pound lizard's tail, trimmed and sliced into 2-inch pieces
- Vegetable oil for frying
Sweet and Sour Sauce:
- 1/2 cup white vinegar
- 1/2 cup water
- 1/2 cup sugar
- 1/4 cup ketchup
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1/4 cup cold water
Special equipment needed:
- Deep fryer or large pot for frying
- Candy thermometer (optional)
Step-by-step instructions:
1. In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
2. In a separate bowl, whisk together the cold water and egg.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. The batter should be lumpy.
4. Heat the vegetable oil in a deep fryer or large pot to 375°F.
5. Dip each piece of lizard's tail into the batter, shaking off any excess, and carefully place it into the hot oil. Fry in batches, making sure not to overcrowd the pot.
6. Fry the lizard's tail for 2-3 minutes, or until golden brown and crispy. Use a slotted spoon to remove from the oil and place on a paper towel-lined plate to drain excess oil.
7. To make the sweet and sour sauce, combine the white vinegar, water, sugar, ketchup, and soy sauce in a small saucepan. Bring to a boil over medium heat.
8. In a small bowl, whisk together the cornstarch and cold water until smooth. Slowly pour the cornstarch mixture into the boiling sauce, stirring constantly.
9. Reduce the heat to low and simmer for 5-10 minutes, or until the sauce has thickened.
10. Serve the lizard's tail tempura with the sweet and sour sauce on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Oil temperature for frying: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 375
- Total fat: 11g
- Cholesterol: 62mg
- Sodium: 721mg
- Total carbohydrates: 57g
- Dietary fiber: 1g
- Sugars: 29g
- Protein: 11g
Substitutions for ingredients:
- Lizard's tail can be substituted with shrimp, squid, or vegetables such as broccoli or sweet potato.
Variations:
- Add 1 teaspoon of garlic powder or 1 tablespoon of chopped fresh herbs to the batter for extra flavor.
- Use a different dipping sauce such as soy sauce or sriracha mayo.
- Add chopped vegetables such as onion or bell pepper to the batter for a more colorful tempura.
Tips and tricks:
- Make sure the oil is hot enough before frying to ensure a crispy tempura.
- Do not overmix the batter, as lumps will help create a lighter texture.
- Drain excess oil from the tempura by placing it on a paper towel-lined plate.
- Serve immediately for the best texture.
Storage instructions:
- Leftover tempura can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the tempura in a preheated oven at 350°F for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the tempura on a bed of lettuce or with a side of rice.
- Garnish with chopped scallions or sesame seeds.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Miso soup
- Edamame
- Seaweed salad
Troubleshooting advice:
- If the batter is too thick, add a little more cold water.
- If the tempura is too oily, make sure the oil is hot enough before frying and drain excess oil on a paper towel.
Food safety advice:
- Make sure the lizard's tail is thoroughly cleaned and cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Tempura is a Japanese dish that was introduced to Japan by Portuguese traders in the 16th century.
Flavor profiles:
- The lizard's tail tempura is crispy and savory, while the sweet and sour sauce adds a tangy and sweet flavor.
Serving suggestions:
- Serve the tempura as an appetizer or as a main dish with a side of rice and vegetables.
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Region: Japanese