Recipe for Tempura
From the kitchen of
Recipes for a Sparkling Holiday
Presented by Christensen & Rafferty Fine Jewelry
2 cup cold water
2 cup all purpose flour, sifted
6 extra large shrimp, 6 fresh shitake mushrooms, ½ sweet white onion, 1 sliced sweet potato, 6 broccoli florets, or any of your favorite veggie.
- Prepare Tempura Batter: Combine egg and iced water in a medium bowl; gradually add flour, whisking gently careful not to over mix. Batter will be lumpy.
- In small batches, lightly dredge pieces of seafood and vegetables in flour, dip in batter, (Leave mushroom caps plain, battering just stems.)
- Using tongs, fry battered food in hot oil until lightly golden. When cooked through, transfer to paper towel to drain. Allow oil to reheat between batches.
- If possible serve on traditional Japanese plates. Presentation is half the taste.