Tempura Batter for Fish and Vegetables |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This batter can be used for fish, shrimp or fresh vegetables such as onion rings, mushrooms, eggplant, sweet potatoes, squash, green beans, asparagus spears or whatever your heart desires. Ingredients:
1 cup all-purpose flour |
2 tablespoons cornstarch |
1/2 teaspoon salt |
1 cup ice water (if you desire a beer batter) or 1 cup beer (if you desire a beer batter) |
1 egg yolk |
2 egg whites, stiffly beaten |
Directions:
1. Stir together flour, cornstarch and salt.
2. Make a well in the center.
3. Combine ice water or beer and egg yolk, beating with a fork or whisk until frothy.
4. Add all at once to dry ingredients.
5. Slowly stir just until moistened; DO NOT over stir,a few lumps should remain.
6. Fold in beaten egg whites.
7. Use batter immediately.
8. Heat oil or shortening to 400°F.
9. Add 1 teaspoon salt.
10. Dip fish, shrimp or vegetables into batter, swirling to coat.
11. Fry a few pieces at a time 2 to 3 minutes or until golden brown.
12. Drain on paper towels.
13. Note: Make sure your vegetables are very very dry so the batter will stick better.
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