Tempura

This was a fun night cooking tempura, and a sneaky way to get some veggies into the kids...

This recipe is from Saveur magazine, by Harris Salat

I adapted this recipe a little bit, but not by much.  This is fun to do when cooking with your partner, another set of hands is helpful.

We cooked shrimp, cauliflower, broccoli and sweet potato, but you can use anything!

Batter recipe:

2 egg yolks
21/2 cups tempura flour or cake flour, we used cake flour
peanut oil
1/4 cup sesame oil
2 cups ice cold water
1/4 cup ice cubes

deep-fry thermometer
4 chop sticks
12" heavy cast iron skillet

Put enough peanut oil in the skillet to a depth of at least one inch.  Heat the oil over medium heat to 360* maintaining consistent temperature is important!!!

While the oil is heating, place 1/2 cup flour onto a plate for dredging.  And line a sheet pan with paper towels for draining.  In a bowl mix the egg yolks with the cold water and ice cubes.

Add 2 cups flour to the water and eggs.  IMPORTANT don't mix or whisk or use a fork, instead use the four chop sticks in one hand.  With tips pointed down stab at the flour to combine it with the liquid until a loose lumpy batter forms, about 30 seconds.  The batter should look barely mixed.  Again don't stir it!  Pockets of dry flour should be visible and the liquid should have the consistency of heavy cream.

When the oil is at 360* add the 1/4 cup of sesame oil.  Let the oil back up to 360*

Dredge the shrimp or veggies in the flour, now mix the batter and then dip the floured shrimp or veggies in it, and carefully place them into the hot oil.  It's best if you cook in small batches.

While the stuffs frying, dip your fingers into the batter and drizzle some of the batter right on top of whatever you're cooking.  This process will make the tempura even crispier.

Serve onto warm plates with your favorite dipping sauce, such as, soy ginger, soy sesame oil, chili and ginger.

Bon Appetit!  Chef Hobbes