Tempura is a Japanese method of deep fat cooking using a special dough. After frying, this dough turns into a light fluffy and crispy shell. This versatile cooking method can be used with almost any food - vegetables, fish, seafood.
It is necessary
-
- 1 teaspoon salt
- ¼ cups cornstarch
- 1 egg yolk
- 1 cup low-gluten flour
- ½ cup ice water
- ½ cup crushed ice
- Vegetables
- a fish
- seafood
- Vegetable oil
- Wok or deep fryer
- Sticks
Instructions
Step 1
Whisk the egg yolk in a bowl. Add flour, salt and starch to it. Add water and ice. Knead the dough quickly using the chopsticks. Do not whisk it under any circumstances.
Step 2
Place the dough in the refrigerator until you are ready to use it.
Step 3
Heat vegetable oil in a wok to 175 degrees Celsius. Sesame oil is traditionally used, rapeseed oil works well, but ordinary vegetable oil can be used as well. There should be at least 5-7 centimeters of oil in the wok or deep fryer, depending on how much and what size of food you plan to immerse there at the same time.
Step 4
The most common tempura ingredients are shrimp, mushrooms, bamboo shoots, fish, squid, scallop, carrots, bell peppers, eel, and eggplant. The products are cut into small pieces, dipped into the dough (it is convenient to do this using the same sticks) and deep-fried in small batches. If you fried tempura in large enough chunks, one at a time.
Step 5
Submerge food in the oil very carefully so that it does not splash on you. Wait until the dough turns golden and remove with a slotted spoon. Fold on a clean paper towel to absorb excess oil instantly.
Step 6
Serve tempura with teriyaki sauce or soy sauce.
