About the Recipe
Technique of dipping fish and vegetables into a light batter and frying them to a crispy finish. It is said that tempura was introduced to Japanese cuisine in the mid-sixteenth/seventeenth century by early Portuguese traders.
The batter should be made up of ice-cold water and an all-purpose flour. In some instances, recipes may vary in that baking powder, bicarbonate, egg yolk, whipped egg whites and starches may be added. It should always be light.
Each chef has his own recipe which he swears by.
The basic rules, however, remain in that the mixture must never be overworked and must be cold. Often the mixture will still contain lumps; this is ok and should be left. It will give the end product a very distinctive uneven look.
When the batter is overworked, gluten is released, making the mixture doughy and heavy when fried. Using corn flour with flour assists in lightening the mixture. With using ice-cold water, it causes a more viscous mixture. With the quick mixing of the batter, it does not give time for the flour in the batter to soak up the moisture, and as a result, during the frying process the majority of moisture is removed, giving a crispy end product.
Frying should be done in vegetable oil; traditionally sesame oil was used.
Shellfish and some vegetables, like peppers and brinjal, should be scored with a sharp knife.
Ingredients
4 large prawns
4 small prawns
4 strips salmon
4 strips white fish (firm)
Tempura batter recipe
2 egg yolks
1 1/8 cup iced water (or as needed for correct consistency)
1 ¾ cup plain white flour
Salt
Method
Place egg yolks in a bowl, start to whisk, add water gradually, then add sifted flour. Stir or whisk briefly.
Leave in the lumps.
Best used after mixing; can be refrigerated but will not give the same results.
Alternative Batter Recipe
½ cup plain flour
½ cup rice flour
Soda water as needed
Salt
Sift flours together.
Mix in soda water as needed until the correct consistency is reached.
The consistency should resemble a thick cream.
The soda will give extra lightness.
Preparation
1 brinjal, cut into strips
2 baby marrows, cut into thick strips
4 broccoli florets
1 carrot, cut into strips
2 spring onions, cut into 4
Shichimi togarashi or Japanese seven spice
Salt
White pepper
Lemon to taste
Score prawns on bottom.
Ensure all fish and prawn is dry and season with salt and pepper, as well as togarashi, although all fish and vegetables must be as dry as possible before frying… I find that I cannot resist a squeeze of lemon on the prawn and fish before dipping in the batter.
Season vegetables with salt and pepper.
Heat oil.
Ensure that you have all the required utensils ready before starting.
Kitchen paper or paper towel. Slotted spoon.
Gently dip vegetables in batter and fry. Make sure that the oil temperature is maintained between 160 and 180 degrees.
Remove any loose batter; in the fryer it will spoil the oil as well as the final product.
Gently dip prawns in batter and fry until crispy.
Continue until all the ingredients have been fried.
Just before serving, sprinkle tempura with a mixture of salt and crushed green tea.
Tempura dipping sauce
3 tbsp mirin
3 tbsp soya
12 tbsp dashi stock
My own mix for dipping (stronger and more intense)
¼ tsp ginger
¼ tsp chopped chilli
1 spring onion, chopped
1 tsp toasted sesame seeds
1 tsp lemon juice
1 tsp lime juice
1 tsp honey
3 tbsp soya
3 tbsp mirin
3 tbsp chicken stock
Mix together and serve.
Alternatives
Use grated daikon as an accompaniment.