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seafood tempura
Tempura is arguably the most recognized food of Japan ... after sushi. But it has its origins with the Portugese merchants who, as among the only Europeans allowed to trade with Japan during the Tokugawa Era, introduced the concept of deep-frying into Japanese food culture. (Tempura is thought to be linguistically derived from the Latin tempora, a word that describes Roman Catholic meatless Fridays.) The absolute key to a successful tempura batter is to mix it with ice water and to keep it thin (and a bit lumpy). An authentic meal consists of at least items, and as many as 14 items, served fresh from the fryer.
Makes 4 servings
TEMPURA DIPPING SAUCE
TEMPURA BATTER
2 Large eggs
2 Cups Rice flour
1 Cup Ice water
AGEMONO (FRIED THINGS)
8 Tiger prawn, shelled,
deveined & butterflied
2 Medium squid
1 Small potato
8 Shiitake mushrooms
1 Green pepper
8 Nori (seaweed) pieces,
cut into 1 x 3 inch sheets
1 Carrot, shredded
4 Cups Peanut oil (for frying)
4 Tbs Ginger root, finely grated
Prepare the dipping
sauce. Leave in saucepan on
low while you prepare the tempura.
Soak the shiitake mushrooms in
a bowl of warm water for 15
minutes. Remove stems, then
dry the mushroom caps with
paper toweling. Slice each
cap with an 'X'. Set the
mushrooms aside.
Cut the squid into either 1/2-inch rings or 1 x 3-inch
sheets. (If the latter,
lattice-cut the squid meat to
prevent curling in the fryer.)
Dry and set aside.
Peel the carrot and shred with
a grater*. Set aside. Cut
the green pepper into 1/4-inch
slices. Remove seeds from
inside the rings. Set aside.
Slice the potato into 1/4-inch
slices. Set aside.
In a large mixing bowl, break
the eggs into 1 Cup ice water.
Whisk quickly but not
thoroughly. Add the rice
flour all at once; mix until
the batter is loosely
combined. (If overmixed, the
batter will be too heavy when
deep-fried.)
Heat 4 Cups of peanut oil on
high in a wok or deep-fryer
until almost smoking. Make
the tempura is small batches.
Drain briefly on rack or paper towels,
then serve immediately with
warmed tempura dipping sauce
mixed with grated ginger,
served in individual bowls.
(Tempura does not fry to a
'golden brown'. It will be almost a
pasty white when done.)
*The shredded carrots are most
easily deep-fried by spooning
an amount into the batter and
then sliding the battered
carrots into the deep-fryer.
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