Recipe from Betty Crocker's International Cookbook. Tempura - an assortment of fish and vegetables dipped in batter, fried and served with a special sauce. Do not let the long list of ingredients discourage you from trying Tempura; select, according to personal preference and recipe instructions, those that most appeal to your taste.
We were supposed to eat this last night but elk hunting got in the way so we enjoyed it tonight. We ate Sukiyaki as well as Tempura. I prepared the Sukiyaki and brought it to the table, while we were eating we cooked our shrimp and vegetables. When Steve blessed the food he asked that we would all be safe around the dinner table and we had no mishaps. We also added two vegetables that were not on the list, zucchini and yellow squash.
Shrimp with tails, shelled and deveined
Scallops, cut into halves
Fish fillets, cut into bite-size pieces
1 cup 1-inch pieces asparagus
1 cup 1/4-inch slices carrots or celery
1 1/2 cups cauliflowerets
1 1/2 cusps 2 x 1/4-inch eggplant sticks
1 cup 2-inch pieces green beans, partially cooked
1 cup 2-inch pieces green onions
1 green pepper, cut into 1/4-inch rings
1 medium onion, sliced and separated into rings
1 bunch parsley
1 cup pea pods
1 sweet potato, cut into 1/8-inch slices
Vegetable oil
Tempura Batter (below)
Tempura Sauce (below)
Choose 1 pound seafood (about 4 ounces per person). If servicing shrimp, make several crosswise slits on undersides to prevent curling. Choose 3 or 4 vegetables from selection above. Pat seafood and vegetables dry; arrange attractively on platter. Cover and refrigerate until serving time.
Heat oil (1 to 1 1/2 inches) in wok to 360 degrees. Prepare Tempura Batter. Dip seafood and vegetables into batter with tongs, fork or chopsticks; allow excess batter to drip into bowl. Fry a few pieces at a time until golden brown, turning once, 2 to 3 minutes.
Drain. Serve with Tempura Sauce.
Tempura Batter
2 eggs, beaten
1 cup cold water
3/4 cup all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon salt
Mix all ingredients with fork just until blended. Batter will be thin and slightly lumpy.
Tempura Sauce
1/4 cup chicken broth
1/4 cup water
1/4 soy sauce
1 teaspoon sugar
Heat all ingredients until hot. Serve in small individual bowls.
Shrimp with tails, shelled and deveined
Scallops, cut into halves
Fish fillets, cut into bite-size pieces
1 cup 1-inch pieces asparagus
1 cup 1/4-inch slices carrots or celery
1 1/2 cups cauliflowerets
1 1/2 cusps 2 x 1/4-inch eggplant sticks
1 cup 2-inch pieces green beans, partially cooked
1 cup 2-inch pieces green onions
1 green pepper, cut into 1/4-inch rings
1 medium onion, sliced and separated into rings
1 bunch parsley
1 cup pea pods
1 sweet potato, cut into 1/8-inch slices
Vegetable oil
Tempura Batter (below)
Tempura Sauce (below)
Choose 1 pound seafood (about 4 ounces per person). If servicing shrimp, make several crosswise slits on undersides to prevent curling. Choose 3 or 4 vegetables from selection above. Pat seafood and vegetables dry; arrange attractively on platter. Cover and refrigerate until serving time.
Heat oil (1 to 1 1/2 inches) in wok to 360 degrees. Prepare Tempura Batter. Dip seafood and vegetables into batter with tongs, fork or chopsticks; allow excess batter to drip into bowl. Fry a few pieces at a time until golden brown, turning once, 2 to 3 minutes.
Drain. Serve with Tempura Sauce.
Tempura Batter
2 eggs, beaten
1 cup cold water
3/4 cup all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking powder
1/2 teaspoon salt
Mix all ingredients with fork just until blended. Batter will be thin and slightly lumpy.
Tempura Sauce
1/4 cup chicken broth
1/4 cup water
1/4 soy sauce
1 teaspoon sugar
Heat all ingredients until hot. Serve in small individual bowls.
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