Easy Tempura & Dipping Sauce With Hints For A Newbie Like Me
Recipe: #24174
June 26, 2016
Categories: Sauce, Appetizers, Japanese, Deep Fry Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Flour, Oil, more
"Found @ averagebettydotcom after a search for Japanese recipes for the Culinary Quest #3 & selected to enter here because I've always wanted to make Tempura, esp for my vegetarian family members. This recipe is easy & packed w/hints to make sure your Tempura is a big success. The yield is 2 cups batter & 1 cup dipping sauce, but the times & # of servings had to be estimated by me & time does not include the time to fry your selected Tempura items as that is not a part of this "NO COOK" recipe. ENJOY!"
Ingredients
- FOR TEMPURA BATTER
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- FOR TEMPURA DIPPING SAUCE
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Nutritional
- Serving Size: 1 (209.8 g)
- Calories 220.5
- Total Fat - 1.6 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 741.7 mg
- Total Carbohydrate - 44.5 g
- Dietary Fiber - 1.3 g
- Sugars - 5 g
- Protein - 5 g
- Calcium - 13.5 mg
- Iron - 0.6 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
FOR THE TEMPURA BATTER
Step 1
In a bowl, combine flour, cornstarch, salt and sugar.
Step 2
Add ice cold sparkling water a little at a time, stirring gently w/a chopstick. You may not need to use all the water. If the batter is lumpy, it’s okay. Keep the batter chilled until ready to coat veggies, etc.
FOR THE DIPPING SAUCE
Step 3
In a sml glass jar w/a lid, combine ingredients, shake well & set aside.
HINT #1: The recipe suggested items for tempura. I did further research & added other popular items, but these 5 were mentioned most often -- Shrimp (a Japanese favorite), Cauliflower, Mushrooms, Yams & Avocado (described as AWESOME!).
HINT #2: Be sure the items you select are patted dry of any excess moisture. If in doubt, you can also shake them gently in a sml container or plastic bag of flour so your batter will adhere to the items w/o a problem.
HINT #3: Cooking Method - Preheat oil to 360F. Coat items selected w/chilled tempura batter & drop gently into hot oil. Fry until golden (2-3 min). Drain on paper towel & season w/coarse salt immediately. Serve crisp & hot w/dipping sauce.
Tips
- 2 Cups Sparkling Water as I doubt it is standard for every kitchen