Tempura – a detailed recipe for cooking. Share with friends: 
Time: 35 minutes In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Traditional ingredients for tempura:
- 225 gr. peeled large shrimp with tails
- 225 gr. scallops
- 1 tbsp. broccoli inflorescences
- 1 peeled and sliced 0.5 cm thick tuber sweet potato
- 2 peeled and chopped carrots diagonally
- 110 gr. Chinese green beans (trim the tips)
- 110 gr. mushrooms
- 5 asparagus shoots (trim the tips)
- 1 striped red bell pepper
- 2 cut in half and sliced into 0.5 cm thick slices. eggplant
Tempura dip sauce:
- 1/2 tbsp. Mirina or Sake
- 1/2 tbsp. Tamari Soy Sauce
- 1 tsp Sahara
- 1/4 Art. grated daikon
- 1 tsp grated ginger
- Cooking Oil
- 1 tbsp. l sesame oil (to flavor oil for frying)
- 1 tbsp. wheat flour for sprinkling
Dough for tempura:
- 1 egg yolk
- 1 tbsp. ice water
- 1 tbsp. rice flour
Recipes with similar ingredients: shrimp, scallops, broccoli, sweet potatoes (sweet potato), carrots, beans chilli, asparagus, mushrooms, bell peppers, eggplant, mirin (rice wine), sake, soy sauce, rice flour, daikon radish, ginger root eggs
Recipe preparation:
- Tempura dough: In a bowl, beat the egg yolk lightly and pour ice water. Mix lightly. Pour all the flour mix with a fork several times to mix the ingredients. The dough should turn out with a small amount of lumps. Output: 4 Serving Tempura Dip Sauce: In a small saucepan on Combine Mirin, Soy Sauce, and Sugar with moderate to low heat. Cook 3-5 minutes until sugar dissolves. Transfer to a bowl, before serve add grated daikon and ginger. Output: 1 tbsp.
- Traditional Tempura Ingredients: Wok or Fry the vegetable oil to 190 ° C by pouring it about 5 cm. Add sesame oil for flavor. Good dry the vegetables. Sprinkle shrimp and vegetables with flour to absorb moisture remaining and brush off excess. Dip shrimp and vegetables one per dough. Put 6 pieces in hot oil. Not overload the pan. Fry until golden brown turning over once, about 3 min. To keep the oil clean between batches, collect small pieces floating on the surface test. Remove the fried pieces from the pan and place on a few seconds on a paper towel to absorb excess fat. Serve with dip sauce. Yield: 8 servings
