Tempura Salmon, Prawns & Vegetables


Ingredients


  • 1 egg, beaten
  • 1 cup ICY COLD water
  • 2 tablespoons dry white wine
  • 1 cup flour

Method


A few points to remember: 1) slice the vegetables thin so they can be fried in a short time; 2) you will need a deep, thick-walled pan (a wok is OK) filled about 1 inch deep with peanut oil never add animal fat; 3) deep-fry in small batches so you can maintain the temperature of the oil; and finally 4) Fry between 170°C & 180°C.

Using cold water (about 40F) is a must. This keeps the batter from becoming sticky. When you add the flour, whisk quickly just to mix it in evenly. Sticky batter results in oily tempura.

Beat the egg and mix with water. Add flour and whisk quickly.

Heat the oil to 170°C & 180°C. Dip the vegetables or fish in the batter and place them in the oil. If it is difficult to handle the vegetable chunks, you may use a tablespoon to drop them in. Do not fry too much at a time, in order to maintain the temperature.

Take the tempura out of the oil just when the batter gets SLIGHTLY brown. Vegetables usually take less than two to three minutes.

Remember: the thinner the vegetable, the faster it cooks. For fish, the time to pull it out is when the batter turns very slightly brown. It is good idea to do trial frying in the beginning. Taste it and decide how long it will have to be fried. Once you get the timing right, the rest is simple.