Tempura is a classic Japanese dish that is simple to prepare and involves quick frying of seafood, meats, or vegetables. Each bite is fried in oil at 180°C (356°F) for about two minutes, ensuring the pieces are small for even cooking. The batter is made with chilled water to achieve...
Ingredients
Main Ingredients
small eggplants2
onion1
red or yellow bell pepper1
fresh asparagus spears4
medium raw prawns8
medium squid2
skinless sole fillet125g
oil for frying
For the batter
egg yolks2
ice-cold water475mL
all-purpose flour500g
salt1tsp
For the sauce
soy sauce4tbsp
fish stock125mL
fresh ginger root2tsp
Nutrition (per serving)
Calories
368.9kcal (18.44%)
Protein
18.9g (37.7%)
Carbs
76.0g (27.62%)
Sugars
0.6g (1.2%)
Healthy Fat
0.7g
Unhealthy Fat
0.3g
% Daily Value based on a 2000 calorie diet
How to make Tempura
Preparation
- Step 1
Wash all the vegetables and seafood thoroughly and dry them well using paper towels.
- Step 2
Cut the vegetables and seafood into small pieces and prepare them for coating.
Making the batter
- Step 1
In a bowl, mix the egg yolk with the ice-cold water and lightly beat.
- Step 2
Add the flour and salt to the mixture and combine well, ensuring not to overbeat the batter.
Preparing the sauce
- Step 1
Combine soy sauce and fish stock in a saucepan and bring to a boil.
- Step 2
Cook for a couple of minutes, then add the finely chopped ginger.
Cooking and serving
- Step 1
Divide the batter into two bowls: one for coating the seafood and fish, and the other for the vegetables.
- Step 2
Heat oil in a wok or deep frying pan to 180°C (356°F).
- Step 3
Fry the coated seafood, fish, and vegetables in the hot oil for about two minutes until lightly browned.
- Step 4
Serve immediately with the prepared sauce, ensuring the dish is presented attractively with vibrant color combinations.
Nutrition (per serving)
Nutrition (per serving)
Calories
368.9kcal (18.44%)
Protein
18.9g (37.7%)
Carbs
76.0g (27.62%)
Sugars
0.6g (1.2%)
Healthy Fat
0.7g
Unhealthy Fat
0.3g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the water for the batter is ice-cold to achieve a crispy texture.
Do not overbeat the batter to maintain its lightness.
Cut the vegetables and seafood into small pieces for even cooking.
Monitor the oil temperature closely to prevent burning and ensure proper frying.
Serve the tempura fresh for the best taste and texture.
FAQS
Why is ice-cold water used in the batter?
Ice-cold water helps create a light and crispy texture in the tempura batter.
Can I use other types of oil for frying?
Yes, you can use sesame oil mixed with olive or sunflower oil for added flavor.
How do I ensure the tempura is crispy?
Ensure the batter is cold, do not overmix it, and fry at the correct temperature of 180°C (356°F).
Can I prepare the batter in advance?
No, the batter should be prepared fresh and used immediately for the best results.
What can I serve with tempura?
Tempura is traditionally served with a soy sauce-based dipping sauce and can be accompanied by grated radish and spices.
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