Shrimp and Vegetable Tempura

Portions: 16 Portion size: 3 shrimp, plus vegetables

U.S.

Metric

Ingredients

Procedure

48

48

Large shrimp

1.

Peel the shrimp, leaving the tails attached. Devien and

4

4

Green bell peppers

butterfly them.

1 lb 4 oz

600 g

Sweet potatoes

2.

Core and seed the peppers. Cut each one lengthwise in

32

32

Small mushrooms (or

8 wedges or strips.

halves or quarters of

3.

Peel the sweet potatoes. Cut into slices about H in.

large mushrooms)

(4 mm) thick.

4.

Clean the mushrooms and trim the bottoms of the stems.

1'/2 lb 750 g Cake flour or other 5. Sift the flour into a mixing bowl.

low-gluten flour 6. Mix together the water and egg yolks.

11/2 pt 750 mL ^^ ice-cold 7. Mix the liquid into the flour until just combined. Do not

6 6 Egg yolks worry about a few lumps. The batter should be somewhat thinner than pancake batter.

1A pt 750 mL Dashi (p. 195) 8. Make a dipping sauce by combining the dashi, soy sauce,

5 floz 150 mL Soy sauce and mirin.

3 fl oz 100 mL Mirin (sweet rice wine)

as needed as needed Flour for dredging 9.

8 oz 250 g Grated daikon (large white

Japanese radish)

3 tbsp 45 mL Grated fresh ginger root

Per serving:

Calories, 380; Protein, 11 g; Fat 12 g (28% cal.); Cholesterol, 115 mg; Carbohydrates, 56 g; Fiber, 3 g; Sodium, 560 mg.

Divide the shrimp and vegetables equally among the 16 portions. Fry the vegetables first, then the shrimp, by dredging with flour, shaking off the excess, then dipping in the batter and dropping into clean frying fat at 350°F (175°C). Fry just until lightly golden.

Drain and serve at once. Tempura is traditionally served on a bamboo tray covered with a clean piece of absorbent paper. Accompany with about 2 fl oz (60 mL) dipping sauce in a shallow bowl. Put a small mound each of grated daikon and grated ginger on each serving tray. The diner mixes these to taste into the dipping sauce.

TEMPURA

Tempura (TEM-poo-rah) is not a native Japanese dish but rather originated with the deep-fried dishes that Portuguese traders and missionaries introduced to Japan in the sixteenth century. Japanese cooks transformed the dish by perfecting a particularly light, lacy batter and by serving the tempura with a dipping broth based on dashi (p. 195) and soy sauce and flavored with grated ginger and daikon radish.

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