Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, crispy tempura. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Tempura is a Japanese dish of battered and deep-fried vegetables and seafood. Common ingredients to fry are shrimp, squid, green bell pepper, eggplant, sweet potatoes, potatoes, kabocha, carrot, mushrooms, and shiso (perilla). Tempura is best served hot with salt or tempura dipping sauce and is often garnished with grated daikon radish. These stayed crispy and were very good but they were not exactly tempura shrimp anymore.
Crispy Tempura is one of the most popular of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It is appreciated by millions daily. Crispy Tempura is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can have crispy tempura using 10 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Crispy Tempura:
- Make ready 1 tbsp Mayonnaise
- Get 4 Shrimp
- Make ready 1 Eggplant (small)
- Make ready 50 grams Kabocha squash
- Make ready 2 Raw shiitake mushrooms
- Prepare 2 leaves Shiso leaves
- Take 50 grams Flour
- Take 75 ml Water
- Prepare 1 Vegetable oil
- Take 2 cm Lotus root
Tempura is most often served in Japanese restaurants. Fresh vegetables like sweet potatoes, zucchini, squash, onions, and more are deep-fried in a crispy batter. If you go to a Japanese restaurant and some Chinese restaurants you are bound to find tempura inspired items on the menu. With a crispy and fluffy batter on the outside and juicy and tender meat inside, this Chicken Tempura is best enjoyed by dipping with karashi mustard ponzu sauce.
Instructions to make Crispy Tempura:
- Devein and peel the shrimp, but keep the tail on. Make 3 or 4 slits on its underside.
- Bend back the shrimp backwards (bending the outer curve) until you feel a slight pop along each section. Make small incisions to cut the sinew, and pull the shrimp straight.
- Slice the eggplant in half lengthwise. Leaving about 2 cm of the stem ends, and make about 5 mm wide cuts along the length of the eggplant Soak in water and drain.
- Scoop out the seeds and fluffy insides of the kabocha squash, and chop into 5 mm wide pieces. Remove the stalks of the shiitake mushrooms and cut in half.
- Peel the lotus roots and slice into 5 mm wide pieces. Soak in water with a little vinegar and drain.
- Put some mayonnaise into a bowl. Add water in batches and mix well. When mixed evenly, add the flour. Stir until it's still slightly floury.
- Dredge ingredients prepped in Steps 3, 4, 5, 6, and shiso leaves in the batter prepped in Step 7. Deep-fry in vegetable oil.
If you go to a Japanese restaurant and some Chinese restaurants you are bound to find tempura inspired items on the menu. With a crispy and fluffy batter on the outside and juicy and tender meat inside, this Chicken Tempura is best enjoyed by dipping with karashi mustard ponzu sauce. More Delicious Ways to Serve Tempura Besides eating them straight off as a dish, you can also serve tempura as a topping or a side to accompany many other dishes like sushi and noodles. Tempura is a method of deep-frying that provides a delicious coating for all kinds of foods. It is served either in a bento box (lunch box) with soba or udon, or, with dipping sauce like tentsuyu sauce (three parts dashi, one part mirin and one part shoyu).
So that is going to wrap it up with this exceptional food crispy tempura recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
