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The Melting Pot 2.0
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1995-09-27
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Newsgroups: rec.food.recipes
From: <kclemens@engin.umich.edu>
Subject: Tempura
Message-ID: <9311102351.AA00771@azure.engin.umich.edu>
Organization: Taronga Park BBS
Date: Wed, 10 Nov 93 18:51:51 -0500
Requested by Wen-Ying Shih:
Tempura Batter
2 eggs, beaten
1 cup cold water
3/4 cup all-purpose flour
1 Tbsp. cornstarch
1/2 tsp. baking powder
1/2 tsp. salt
Mix all ingredients with fork just until blended.
(Batter will be thin and slightly lumpy.)
__________________________________________________
Here is a recipe for sauce, ingredients for frying,
and the cooking procedure...They weren't explicitly
requested, but may be helpful!
Tempura Sauce
1/4 cup chicken broth
1/4 cup water
1/4 cup soy sauce
1 tsp. sugar
Heat all ingredients until hot. Serve in small
individual bowls.
NOTE: A wok is recommended for this recipe.
Tempura
Shrimp with tails, shelled and deveined
sea 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 cups 2x1/4-inch eggplant sticks
1 cup 2-inch pieces green beans, partially cooked
1 cup 2-inch pieces green onions
1 medium green pepper, cut into 1/4-inch rings
1 medium onion, sliced and separated into rings
1 bunch parsley
1 cup pea pods
1 medium sweet potato, cut into 1/8-inch slices
Vegetable oil
Tempura Batter (above)
Tempura Sauce (above)
Choose 1 pound seafood (about 4 ounces per person). If serving
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, no longer than 2 hours.
Heat oil (1 to 1-1/2 inches) in wok to 360 degrees F. 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; keep warm. Serve with Tempura Sauce.
4 servings