Ingredients with Measurements:
- 1 large sea cucumber, sliced into thin rounds
- 1 small sweet potato, sliced into thin rounds
- 1 small zucchini, sliced into thin rounds
- 1 small eggplant, sliced into thin rounds
- 1 cup all-purpose flour
- 1 cup ice-cold water
- 1 egg
- 1 tsp baking powder
- 1/2 tsp salt
- Vegetable oil for frying
Special equipment needed:
- Deep-fryer or large pot
- Slotted spoon or tongs
- Paper towels
Step-by-step instructions:
1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, beat the egg and add the ice-cold water. Mix well.
3. Pour the egg and water mixture into the flour mixture and whisk until smooth.
4. Heat the vegetable oil in a deep-fryer or large pot to 375°F.
5. Dip the sea cucumber and vegetables into the batter, making sure they are fully coated.
6. Carefully place the battered sea cucumber and vegetables into the hot oil and fry until golden brown, about 2-3 minutes.
7. Use a slotted spoon or tongs to remove the tempura from the oil and place on paper towels to drain excess oil.
8. Serve hot with dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 30g
Protein: 6g
Substitutions for ingredients:
- Sea cucumber can be substituted with shrimp or squid.
- Sweet potato can be substituted with pumpkin or butternut squash.
- Zucchini can be substituted with green beans or asparagus.
- Eggplant can be substituted with mushrooms or bell peppers.
Variations:
- Add spices to the batter for extra flavor.
- Serve with different dipping sauces, such as soy sauce, sweet chili sauce, or ponzu sauce.
Tips and tricks:
- Make sure the oil is hot enough before frying to prevent the tempura from becoming greasy.
- Do not overcrowd the fryer or pot to ensure even cooking.
- Use a wire rack to keep the tempura warm in the oven while frying the rest.
Storage instructions:
Tempura is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the oven at 350°F for 5-10 minutes or until crispy.
Presentation ideas:
Serve on a platter with dipping sauce in the center and garnish with chopped green onions or sesame seeds.
Garnishes:
Chopped green onions or sesame seeds.
Pairings:
Serve with a side of steamed rice and miso soup.
Suggested side dishes:
Steamed rice and miso soup.
Troubleshooting advice:
- If the batter is too thick, add more ice-cold water.
- If the tempura is not crispy, the oil may not be hot enough or the batter may be too thick.
Food safety advice:
- Use caution when handling hot oil.
- Make sure the seafood and vegetables are fully cooked before serving.
Food history:
Tempura is a Japanese dish that was introduced in the 16th century by Portuguese missionaries. It is traditionally made with seafood and vegetables that are battered and deep-fried.
Flavor profiles:
The tempura is crispy on the outside and tender on the inside, with a savory flavor from the seafood and vegetables.
Serving suggestions:
Serve as an appetizer or main dish with steamed rice and miso soup.
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Region: Japanese