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Easy Tempura & Dipping Sauce With Hints For A Newbie Like Me

Here's how you make Easy Tempura & Dipping Sauce With Hints For A Newbie Like Me
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  • Servings: 4
  • Prep: 15m
  • Cook: 0m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • FOR TEMPURA BATTER
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 2 cups sparkling water (ice cold)
  • FOR TEMPURA DIPPING SAUCE
  • 2 tablespoons Sambal Oelek
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1/2 cup rice vinegar
  • 1/2 sup soy sauce
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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 & Variations

Don't forget the following tips and variations.
  • 2 Cups Sparkling Water as I doubt it is standard for every kitchen

We hope you enjoy this recipe!

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