Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup ice-cold water
- 1 egg
- 1 lb seafood or vegetables (shrimp, squid, sweet potato, broccoli, etc.)
- Vegetable oil for frying
Special equipment needed:
- Deep-fry thermometer
- Wire rack
- Paper towels
Step-by-step instructions:
1. In a large bowl, whisk together the flour, cornstarch, baking powder, and salt.
2. In a separate bowl, beat the egg and add the ice-cold water. Mix well.
3. Add the egg mixture to the flour mixture and stir until just combined. Do not overmix; lumps are okay.
4. Heat the vegetable oil in a deep-fryer or a large pot to 375°F.
5. Dip the seafood or vegetables into the batter, letting any excess drip off.
6. Fry the tempura in batches until golden brown, about 2-3 minutes per batch. Use a slotted spoon or tongs to remove the tempura from the oil and place them on a wire rack lined with paper towels to drain excess oil.
7. Serve the tempura with tentsuyu dipping sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Oil temperature: 375°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 50g
- Protein: 15g
Substitutions for ingredients:
- Gluten-free flour can be used instead of all-purpose flour.
- Rice flour can be used instead of cornstarch.
- Club soda or beer can be used instead of water.
Variations:
- Mix in some grated ginger or garlic to the batter for added flavor.
- Use different types of seafood or vegetables.
- Add some sesame seeds or chopped scallions to the batter.
Tips and tricks:
- Make sure the oil is hot enough before frying the tempura.
- Do not overcrowd the fryer or pot; this will result in soggy tempura.
- Use a wire rack to drain excess oil and keep the tempura crispy.
- Serve the tempura immediately after frying for the best taste and texture.
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:
- To reheat tempura, place it on a wire rack and bake in a preheated oven at 350°F for 5-7 minutes, or until heated through and crispy.
Presentation ideas:
- Serve the tempura on a platter with some lemon wedges and tentsuyu dipping sauce on the side.
Garnishes:
- Sprinkle some chopped scallions or sesame seeds on top of the tempura for added flavor and texture.
Pairings:
- Serve the tempura with a side of steamed rice and miso soup.
Suggested side dishes:
- Edamame
- Seaweed salad
- Pickled vegetables
Troubleshooting advice:
- If the batter is too thick, add a little more water. If it's too thin, add a little more flour.
- If the tempura is not crispy, make sure the oil is hot enough and that the tempura is not overcrowded in the fryer or pot.
Food safety advice:
- Be careful when working with hot oil.
- Make sure the seafood or vegetables are fully cooked before serving.
Food history:
- Tempura is a Japanese dish that was introduced by Portuguese traders in the 16th century.
Flavor profiles:
- Crispy and light batter with a savory and slightly sweet dipping sauce.
Serving suggestions:
- Serve the tempura as an appetizer or as a main course.
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Region: Japanese