My first encounter with Tempura was during a business lunch in a private club in Caracas. The walls were painted al fresco and the food exquisite. A truly enjoyable meeting. It’s fairly easy to make and so very worth it. Enjoy.

Batter:

2 egg yolks

1 2/3 cups ice water

1 2/3 cups sifted flour

Fish and Vegetables:

Usually I cut up regular potatoes in slices, sweet potatoes, onions, mushrooms, broccoli, shrimp, squares of cod, red and green peppers, scallops and any other fish or vegetable that is solid in texture. By solid mean no liquid dripping.

Preheat the oil to medium heat using a Sesame oil for Tempura.

Make the Batter:

Combine the egg yolks and ice water in a bowl and mix gently. Add the flour all at once and stir briefly. Batter should be rough and only half mixed. not well mixed and sticky.

Once the heat is ready coat the vegetables with the batter and cook. Remove to a tray prepared with absorbent paper. Continue cooking quickly intil finished. I serve the tempura with a side dish of dark soy sauce and another with picked ginger. ( I buy the ginger bottled because I tried making it and it looked ugly. I don’t eat ugly food.)

For dinner parties I used to make trays and more trays of Tempura. Served with Sake, square plates with chop sticks . We had a blast. Enjoy.


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Categories: Metro Gourmet

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