Monday, July 25, 2011
Shrimp and Vegetable Tempura
This batter recipe comes from a Yan Can Cook book that I have. The trick to good tempura is that the ingredients are very cold. Freeze the bowl you plan to use and refrigerate or freeze the cornstarch. First, heat the empty wok over medium heat while you make the batter. When wok is hot, fill 1/2 way to the top with Canola Oil. To the cold bowl, add 2 Cups flour, 1/2 Cup Corn Starch, 1/4 tsp Baking Soda. To 2 1/4 Cups of Cold Water, add ice cubes until the level reaches 2 2/3 Cups. Stir and let the ice melt. Add 2 Egg Yolks and stir. Add wet ingredients to the dry and stir quickly without over stirring. The batter should be lumpy. To a flat bottomed bowl, add 1/2 Cup Corn Starch for dredging.
I have learned to cook all of the vegetables first, then cook the shrimp. Dredge the vegetables in corn starch and then quickly dip in batter and quickly place into the hot oil. Each batch will cook for around 2-3 minutes. The smaller sized vegetables will cook more quickly than the larger ones. Once the vegetables float they are done. Serve with simple Soy Sauce flavored with Red Pepper Flakes, Minced Garlic and Thinly Sliced Scallions. This is a great meal for hanging around in the kitchen with friends. On a few occasions with a big crowd, I have also made pot stickers, lettuce wraps and my husband has rolled sushi. Goes very well with Sapporo Beer. NOTE: For reheating, preheat oven to 325. Place a cooling rack inside of a sheet pan. Place the vegetables and shrimp on the cooling rack in a single layer. Place in oven for 15-20 minutes.