Real Recipes From Real Home Cooks ®

tempura

(1 rating)
Recipe by
Sue Stone
Corning, CA

Recipe posted for Culinary Quest - Japan

(1 rating)
yield 2 serving(s)
prep time 1 Hr
cook time 30 Min
method Deep Fry

Ingredients For tempura

  • 6
    fresh or frozen jumbo shrimp
  • 2
    dried japanese mushrooms
  • hot water
  • 1 sm
    eggplant
  • vegetable oil for deep-frying
  • 1/4
    bell pepper, cut in half
  • 1/3 c
    all-purpose flour
  • 2
    egg yolks, beaten
  • several japanese rice noodles (garnish)

How To Make tempura

  • 1
    Thaw shrimp, if using frozen. Leave tails intact; peel and devein. Cut each shrimp in half lengthwise. If shrimp is thick, cut into 3 slices.
  • 2
    In a small bowl, soak mushrooms in hot water to cover for 30 minutes; drain well.
  • 3
    Cut eggplant in half crosswise. Cut each half almost all the way through, several times to make thin fan-like slices.
  • 4
    Heat oil in a wok or deep skillet to 350ºF (175ºC) or until a 1-inch cube of bread turns golden brown in 65 to 70 seconds.
  • 5
    Place shrimp in a large plastic bag. Add eggplant fans, drained mushrooms and green pepper. Add a little flour; shake to coat.
  • 6
    Sift remaining flour into a bowl; stir in egg yolks and 2 TBSP. water or enough to make a thin batter. Dip flour-coated shrimp and vegetables in batter; fry in hot oil until golden brown. Tie noodles together at 1 end. Dip end into batter; fry in hot oil 2 to 3 minutes. Use as a garnish.
  • 7
    TIP: If desired, serve Tempura with a sauce made with: 6 TBSP rice wine or dry sherry, 6 TBSP soy sauce, 2 cups water in which 4 seaweed leaves have been soaked, and 1 tsp. salt. Bring to a boil; set aside to cool. When cold, pour equally into 2 small bowls
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