National Tempura Day

Tempura w/ Tempura Sauce & SIracha Mayo 

Ingredients:

1 cup Plain flour

1 Egg

1 Cup Cold water

 1 Tsp Baking soda

2 Tbsp Corn starch

Your choice of vegetables, sea foods and mushrooms such as potato, sweet potato, aubergine (eggplant), zucchini (courgette), onion, capsicum (paprika), pumpkin, green beans, carrot, okura, asparagus, prawn, white fish and squid.

Canola Oil (Make sure about 2inch high from bottom of the pan

Tempura Batter:

Mix Plain flour, baking soda and corn starch/potato starch together.  And then sift mixed flour as preparation.

Crack an egg into the bowl and beat it roughly. Add the cold water and mix them.

Put 1/3 mixed flour in to egg mixture and gently mix. Long cooking chop sticks are the best utensil for mixing tempura batter. If you do not have them, use a fork instead.

Then add an additional 1/3 flour and mix.

And finally add the last 1/3 flour and mix.

**Important: Lumps in the flour is completely fine.  Do not mix it too much as you will get a lot of gluten which makes it heavy and un-crispy tempura batter.

Cutting Ingredients:

Make sure seafood is fresh or thawed out properlly

Root vegetables (potato, carrot, sweet potato) and pumpkins are sliced 1cm.

Frying Tempura:

Put oil into a flying pan.

Heat up the flying oil to 170 degrees. You can check the oil temperature without a thermometer.

Puts vegetable into the tempura batter bowl to coat them with tempura batter then carefully put them to the oil. Fry one side and then turn over and fry the other side.

**Frying Tips

Put one drop of tempura batter into the oil. If the tempura batter sinks the bottom of flying pan, it is too low temperature.

If the tempura batter did not sink at all and the batter spread quickly with a crackling sound the it is too high temperature.

Best temperature condition is the drop of tempura batter will sink half way in flying pan then float.

Tempura Dipping Sauce

Ingredients:
2 TBSP Sambal Oelek


1 TBSP honey


1 teaspoon toasted sesame oil


1/4 cup rice vinegar


1/2 sup soy sauce

Make the Dipping Sauce: 


In a bowl combine all ingredients and whisk thoroughly. Set aside.