Free Recipe Testy Tempura
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for Testy Tempura Recipe
1 sm Eggplant; in 1/2 cubes
-or 1/2 thick fingers -or-
1 md Zucchini; 1/4 slices
6 Green onions; butterflied
-(leave whole; green tops
-shredded lengthwise for 2/3
-of their length with knife)
2 sl Red onion; 1/4-inch thick,
-separated into rings
6 sm Fresh asparagus spears
1 md Sweet potato; scrubbed,
-unpeeled; cut in 6 diagonal
-slices; each slice halved
1 lb Medium shrimp; shelled,
-deveined; butterflied
Hot Tempura Sauce (see
-index)
2 qt Vegetable or peanut oil
1 c All-purpose flour
1 c Cornstarch
1/2 ts Baking powder
1 Egg yolk
1 c Cold water
1/2 c Crushed ice
Testy Tempura Preparation
Prepare vegetables and shrimp as noted in list of ingredients. (Peel eggplace/zucchini if you wish). Prepare ”Hot Tempura Sauce” (see Index for this recipe). In an electric wok, deep-fat fryer, or deep, heavy saucepan, heat about 4 inches od oil to 375 degrees. When oil is hot and all ingredients are ready, prepare batter: place flour, cornstarch and baking powder in a bowl. Whisk egg yolk and water until just blended; add to dry ingredients and mix only until blended. Stir in crushed ice. To fry, dip pieces of food into batter 1 at a time then lower into hot oil; cook only a few at a time, to keep batter lacy and to avoid overcrowding pan. Cook foods until golden, then keep warm in a 250 degree oven on a papertowel lined baking sheet until all done. Serve warm with sauce for dipping. Makes 6 servings. From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback).
Cooking Temperature:
Recipe Serves: 6
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