January 7th is National Tempura Day.
Tempura is a Japanese dish of battered and deep fried seafood and vegetables. The recipe for tempura was brought to Japan by Portuguese Jesuit missionaries, in the 16th century.
Tempura is not just another fried food. It has a very delicate light batter made with cold water and flour. Sometimes other ingredients are added such as eggs, cornstarch, or baking soda. The batter is mixed quickly, leaving in lumps, keeping it cold, and use right away.
Tempura Better Recipe
- 1 egg, beaten
- 1 cup ice-cold water
- 1 cup cake flour, sifted
Whisk egg and water together. Stir in flour until moistened. Don’t overmix. Don’t worry about lumps.
Use right away by dipping seafood and vegetables in small batches and adding to hot vegetable oil (between 340F and 360F). Remove with a slotted spoon.
photo courtesy of Jeremy Keith from Brighton & Hove, United Kingdom, Wikipedia.org