Tempura

Tempura is a beloved Japanese dish consisting of lightly battered and deep-fried seafood, vegetables, or even some meats. Originating in the 16th century, tempura is renowned for its delicate, crispy texture and subtle flavors. It’s often served as a main course, appetizer, or part of a larger meal, accompanied by a dipping sauce like tentsuyu or simply with salt. Tempura’s preparation requires precise technique to achieve the perfect balance of crispiness and tenderness.

Ingredients:

• Assorted seafood (shrimp, squid, fish fillets)
• Assorted vegetables (such as sweet potatoes, bell peppers, eggplant, and broccoli)
• Tempura batter mix
• Ice-cold water
• Vegetable oil for deep frying

Instructions:

1. Prepare the ingredients by cleaning and cutting them into bite-sized pieces.
2. Heat the vegetable oil in a deep fryer or large pot to 340-360°F (170-180°C).
3. In a mixing bowl, combine the tempura batter mix with ice-cold water according to the package instructions. The batter should be thin and lumpy.
4. Dip the seafood and vegetables into the batter, ensuring they’re fully coated.
5. Carefully place the coated pieces into the hot oil, frying in batches to avoid overcrowding.
6. Fry the tempura until golden brown and crispy, typically for 2-3 minutes per side.
7. Once cooked, remove the tempura from the oil and place them on a wire rack or paper towels to drain excess oil.
8. Serve the tempura immediately with dipping sauce and enjoy the crispy goodness!

Tip: For an extra crunchy texture, you can double dip the ingredients in the batter before frying. Additionally, adding a touch of soda water to the batter can create an even lighter and crispier coating.