Batter

Tempura  Batter

There are a lot of recipes of tempura batter.  I use this particular recipe because it is easy to prepare, the ingredients are readily available in anyone's pantry.  The dipping sauce of the tempura is straightforward too: 3 tablespoons soy, add in 2 tablespoons mirin and 1 tablespoon sherry, mix them together.

The Tempura Batter

What do you want in tempura batter is the lightness.  I cook vegetables and seafood tempura, and I am happy with this batter mixture.  Use fresh oil to fry tempura. It keeps the flavours well.
Crisp and Light
The secret is: don't over-mix it, or let it stand- use straight away; keep the batter ice-cold and the oil hot; and don't fry too many pieces at once as this will reduce the temperature of the oil.

The Tempura, Seafood and Vegetables

The vegetables: asparagus, celery, carrots, sweet potatoes.  The seafood is scallops and prawns.
Clean, peel the vegetables and cut them thinly, and for the seafood, wash/clean and keep them in the fridge at all time,  take it out before cooking.

cut and slice the vegetables thinly

clean scallops, and devein the prawn

Tempura Batter

Ingredients
1 egg (white only)
1 cup very very cold water
1/8 teaspoon baking soda
¾ cup plain flour
Method

Put the egg white into a bowl containing the iced water

and whisk until frothy

Add baking soda and flour

Beat until the flour is just mixed in
Do not over beat.
The batter should be so thin

If it seems too thick, add a little more iced water,

and keep the batter cold

the batter ingredients, vegetables
and the seafood

You can use any vegetables that you like.  Eggplant, zucchini are good too.
 I do more vegetables for tempura:  white beetroots, spinach leaves and flat parsley.

 White Beetroot

 

  

It has been a good week for me, I am having a busy weekend, but it is a good one.

Have a great weekend to you all.

Susy