Tempura Vegetables (Also Fish, Shrimp or Calamari Rings) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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My daughter has been asking me to make tempura so I've been on the lookout for recipes. This recipe was found in the LCBO's Food & Drink Spring 2009 magazine. For the best results, make sure you don't over mix the batter. The beer and rice flour produce a delicate, crispy batter. ***You can replace some of the veggies with fish, peeled shrimp or calamari rings if desired.*** I've listed those ingredients as optional. You can also experiment with other veggies. Ingredients:
3/4 cup light beer |
3/4 cup rice flour |
1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
1 small sweet potato |
vegetable oil or peanut oil, for frying |
8 asparagus spears, trimmed |
16 sugar snap peas, trimmed |
1 small red pepper, cut into 1/4 inch rings |
8 large shrimp, peeled and deveined (optional) |
8 squid rings (optional) |
1 pinch sea salt (optional) |
1 fish fillet, cut into bite sized pieces (optional) |
soy sauce (for dipping) |
1 white radish, peeled grated (daikon) |
2 lemons, cut into wedges |
Directions:
1. In a medium sized bowl, whisk the beer into the flour until just combined (will be a bit lumpy).
2. Stir in salt and cayenne.
3. Peel sweet potato and cut crosswise into 1/4 inch slices.
4. Using a large heavy saucepan, deep fryer or wok, heat 2 inches of oil over medium-high heat to 350°F.
5. In batches of 3 or 4 pieces, dredge veggies in batter to coat completely, letting excess drip off.
6. Fry, turning, until golden coloured (2 to 3 minutes).
7. With a slotted spoon, remove cooked vegetables from pan and transfer to paper towel lined, rimmed baking sheet to drain off excess oil.
8. Season with a pinch of sea salt if desired.
9. Keep warm in oven set to 200F while frying remaining veggies.
10. Each diner should have a little bowl of soy sauce, a tiny dish of grated white radish (daikon) and a few lemon wedges to season his/her food.
11. Serve with hot rice.
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