June 26, 2016
Main Dish, Sauce, Appetizers,
Japanese, Budget-Friendly, Easy/Beginner Cooking, No-Cook, Quick Meals, Entertaining, Deep Fry, Stove Top, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Flour, Oil more
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"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!"
In a bowl, combine flour, cornstarch, salt and sugar.
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.
In a sml glass jar w/a lid, combine ingredients, shake well & set aside.
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This was a good tempura recipe, and the sauce was very, very nice! My batter came out a bit thin, maybe I added too much soda water? Made for CQ3, Team Pi Rho Maniacs.
I love this recipe twisted. The tempura was perfect, light, crispy and crunchy on the outside yet tender and perfectly cooked on the inside. I served the tempura zucchini, sweet potatoes, yellow peppers and sweet white onions with two excellent dipping sauces, yours and a homemade Ponzu. Thank you for sharing this lovely recipe which we will enjoy again. Made for CQ3 - Japan.