Though tempura batter always makes a lovely seafood dish, adding a little something extra makes it even better.
Tempura batter is very simple, and if you know the secret, it creates a nice, light, fried food. Using ice cold water in the batter is meant to keep the food or batter from absorbing very much oil. Tempura batter can be used the traditional way, which is one beaten egg, one cup of ice water, and one cup of sifted flour, stirred gently and as little as possible. If it is mixed too much, it toughens the batter. Tempura batter is traditionally used to coat seafood (like shrimp) and vegetables (onion rings, sweet potato slices, etc). These two recipes take the simple tempura batter and add a little flavor.
Coconut Shrimp Tempura
Ingredients:
1 pound shrimp, shelled and deveined
1/2 cup of ice water
1/4 cup cream of coconut
3/4 cup flour, sifted
6 carrots, sliced on diagonal
1 can of sliced water chestnuts
1 tablespoon of olive oil (light flavored)
2 tablespoons cream of coconut
1/2 teaspoon of red pepper flakes
1 banana, sliced and drizzled with coconut milk (OR 1/2 cup pineapple chunks... or both)
Oil for frying shrimp
Directions:
In a small pan, heat olive oil and coconut milk over medium heat. Stir in carrots to coat, then lower heat to medium. Then, stir in water chestnuts, and simmer while preparing shrimp, stirring often.
Whisk egg in a bowl and quickly whisk in water, then coconut milk. Sift in flour a little at a time, and mix together, stirring as little as possible to mix. Fold shrimp into batter to coat.
Drop shrimp into hot oil and cook until light, golden brown. Drain on paper towels. Remove paper towel, drizzle shrimp with another couple of tablespoons of coconut milk, and toss to coat.
Slice banana and drizzle with coconut milk. Toss to coat.
Toss cooked shrimp in with carrots and water chestnuts. Mix in pepper flakes and remove from heat.
Gently stir in banana right before serving. (If using pineapple, stir it into the carrots about a minute before stirring in shrimp.)
Serve over wild rice. Egg rolls make a great complement!
Tempura Lemon Pepper Flounder
Ingredients:
1 pound flounder filets
Oil for frying
1 egg
1 cup of ice water
1 cup of sifted flour
2 tablespoons lemon pepper (or fish fry seasoning, more or less to taste)
Directions:
In a medium size bowl, whisk egg and beat in one cup of ice water.
Slowly and gently stir in one cup of sifted flour without working too much. Mix in lemon pepper, and then dip flounder filets in batter to coat.
Immediately place coated filets into oil preheated to 340 degrees F.
ry until golden brown. Of course you’ll want onion rings, and you can also use tempura batter for those!
The copyright of the article Tempura Batter Recipes in Recipes is owned by Darlene Cheek. Permission to republish Tempura Batter Recipes in print or online must be granted by the author in writing.
