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How to Fry Basic Tempura - Recipe Video

A simple and easy to understand recipe video shows how to make How to Fry Basic Tempura .
Crispy tempura full of vegetables and prawns. Tempura is usually a food such as vegetables and seafood coated in batter and deep-fried.It is served with grated daikon radish and grated ginger for a refreshing taste. Please enjoy it with tempura sauce, salt, or with others as you like. It is also recommended to top it on rice, udon, or soba noodles or arrange it in any way.
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Cook time

30 minutes

Ingredients
2 servings

  • Shrimp
    2
  • Shishito pepper
    2
  • Eggplant
    1
  • Japanese squash
    100 g
  • Japanese ginger (Myoga)
    1
  • Cake flour (Pastry flour)
    2 tbsp
  • Tempura Batter
  • Eggs
    1
  • Cold water
    200 ml
  • Cake flour (Pastry flour)
    140 g
  • Frying oil
    as needed
  • Grated daikon radish
    50 g
  • Grated ginger
    1 tsp

How to make

  1. Prepare. Chill all ingredients for tempura batter in a refrigerator. Remove seeds and cottons from pumpkin.
  2. 1. Cut off the stem of shishito peppers and make holes in several places with a toothpick. Cut the eggplant stem off and cut it in half lengthwise, make a notch, and spread it to make a fan shape. Cut pumpkin into 0.4-inch thick pieces. Cut myoga Japanese ginger radish in half.
  3. 2. Remove the back veins of prawns using a bamboo skewer or alternatives, keep the last segment of the shell from the tail, and cut the tip of the tail diagonally to squeeze out the water. Make a shallow cut on the ventral side, deflect the cut on the ventral side, straighten it out, and sprinkle bread flour thinly to prevent it from sticking to the tail.
  4. 3. Add frying oil to 70% of the frying pot and heat over medium heat. Mix egg and cold water for tempura batter, add cake flour (pastry flour), and mix lightly to make tempura batter.
  5. 4. Pour frying oil into a pot to a height of about 2-inch, heat to 170°C (338°F), then dip Step 1 into Step 3 one by one. Fry for about 3 minutes, then drain the oil if cooked.
  6. 5. Raise the temperature of frying oil to 180°C (356°F). Dip Step 2 into Step 3 without sticking the tail to it. Fry for about 3 minutes and drain the oil when it is cooked thoroughly.
  7. 6. Serve Step 4 and Step 5 on a plate, garnish with grated daikon radish and grated ginger, and it's ready to eat.

Tips for cooking

Temperature of the oil is 170°C (338°F) when you drop the batter and it sinks only halfway to the bottom and slowly rising to the surface. It's 180°C (356°F) when it sinks halfway to the bottom and rises immediately. The key to make tasty fried vegetables and shrimps is to change the frying temperature for each ingredients.

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