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Tempura Recipe

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This recipe for Tempura, by , is from In the Kitchen with Nana, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Tempura ingredients are whatever is fresh and available:

Fish: white fish fillets, lobster meat, shrimp, scallops, clams, oysters
Vegetables: sweet potatoes, string beans, snow peas, asparagus tips, turnips, scallions, watercress, cucumber

Batter:
3 cups wholewheat flour
3/4 tsp. salt
1 tsp. cornstarch
1 1/2 cup cold water

Peanut oil or sesame oil for deep frying

Soy sauce
Lemon wedges

Directions:
Directions:
Depending upon ingredients used, make appropriate preparations. Cut fish fillets into bite-size pieces. Cube lobster; shell and devein shrimp; half scallops (if large); shuck clams and oysters. Peel potato and cut into thin slices. Snap ends from beans and snow peas - Remove any strings. Trim asparagus. Scrub turnips, slice thinly. Cut scallions into 4" pieces. Divide watercress into small bunches. Peel and seed cucumber and cut into inch-long sticks.

Mix batter, adding water to dry ingredients gradually for smooth mixture. At serving time, heat oil in heavy pan (at least 2" deep of oil). When oil is 370 degrees, dip ingredients one at a time into batter and fry a few at a time until crisp and golden. Serve with soy sauce and lemon.

Personal Notes:
Personal Notes:
Gourmet Club - Japanese Dinner

 

 

 

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