This video is most useful for beginners who prepare tempura batter while looking for relevant information on the internet.
I have been working in the restaurant for over ten years, but this is the first time I try my hand at my favorite Japanese snack, tempura. I finally worked past the steeped learning curve and want to share my learning experience with you.
I have included all the information you need in this article for a first-timer like me.
(Please refer to the blog post for the complete text and download the recipe: https://tasteasianfood.com/tempura-batter/ )
160g (1.7 cups) of Japanese violet wheat flour
50g egg (one egg)
290ml (1.15 cups) ice water
– Sieve the flour.
– Add the egg and ice water to the flour.
– Combine the ingredients gently. It is Ok if a little lumpy.
– Cut the vegetables and shrimps as required.
– Coat the ingredients with some flour, dust off the excess.
– Dredge the ingredients into the batter.
– Heat the oil to 340°F/170°C.
– Deep fry until light golden within 2 to 3 minutes.
I- f you want a more crunchy and thicker coating, drizzle some batter onto the ingredient. When the crispy crumbs floating around the ingredients, use the chopstick to push the tiny crumbs towards the ingredient to let them adhere to the surface.
– When it is done, the bubbles surround the ingredients will be less and less noisy. Also, it will float up a little more to the surface.
– Remove it from the oil. Transfer it to a cooling rack to drain away from the excess oil.
Serve with the accompanied sipping sauce.
For the dipping sauce:
– Pour five parts of dashi, a part of mirin, and one part of Japanese soy sauce into a small pot.
– Bring it to a boil.
– Let it cools and use it as the dipping sauce.
Tweets by KwanKaPang