Tempura Batter - Vegetables and Seafood
recipe was sent to me by Shirley Cline.
was a great inspiration to me when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risottos over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
says: "This is a real good recipe. The key to good
tempura is fresh ingredients, lumpy batter and a constant
oil temperature. Make the batter just before deep frying
and do not over mix it".
cup sifted flour
1 egg yolk
1 cup ice water
Oil for deep frying
1 cup flour
sauce for dipping
of fresh vegetables & seafood - choose several
or try them all:
Green beans - ends trimmed leave whole
Carrots - sliced diagonally about 1/4" thick
Sweet potato - peeled, sliced diagonally about 1/4"
Zucchini - sliced about 1/4" thick
White button mushrooms caps - halve if caps are large
Onion - sliced in half lengthwise then slice 1/4"
thick (run a toothpick through the layers to hold
half rings together)
Shrimp - shell and devein but leave tails attached
(lay shrimp flat and lightly make 3 - 4 scores across
the belly to prevent it from curling when frying)
White fresh fish fillet - remove any bones, cut fillets
crosswise into bite-sized pieces
Squid - cut squid into 1 1/2" squares then cross-score
the outer, smooth side.
vegetables and fish and thoroughly dry with paper
oil in a thick pot or deep fryer to 350°.
a mixing bowl, lightly beat egg yolk and pour in ice
water, slightly mix.
the flour all at once, stroke a few times with a fork,
just till ingredients are loosely combined. The batter
should be lumpy not smooth. If you over-mix until
smooth the coating will become heavy and turn out
1 cup of flour on a plate, dip vegetables in the flour,
shake off excess. Then dip in batter and lay in the
hot oil and deep fry until golden brown and place
on a plate with paper towels to allow excess oil to
the surface of the oil occasionally to keep it clean.
frying vegetables, do the same with the seafood.
with soy sauce for dipping.