Showing posts with label Recipes : Japanese. Show all posts
Ingredients :
(A)
- 蓮藕......450 - 500g (2節)
- 天布羅粉 (tempura powder)......100公克
- 清水......160毫升
- 食油......半鍋，酥炸備用
(B)
- 清水......150毫升
- 糖.....3湯匙
- 番茄醬......3湯匙
- 酸梅醬......3湯匙
- 李派林桔汁醬 (Lea & Perrins Worcestershire sauce)......1湯匙
- 浙醋 (red vinegar)......1湯匙
Directions :
- 將蓮藕洗淨、抹干水份後，切薄片，待用。
- 將天布羅粉及清水混合均勻成麵糊後，加入蓮藕片拌均。
- 準備好熱油後，用中火酥炸蓮藕片至半熟，接著再轉大火至呈黃金色，即可盛起，放在吸油紙上，待用。
- 熱開鍋後，倒入2湯匙食油燒熱，倒入所有的材料B，煮成濃稠醬汁，即可盛起，倒在蓮藕片上，即可上桌。
Ingredients :- Any seafood or vegetable of your choice
- 2-3 prawns, shelled leaving tails intact
- Fish fillet, sliced thinly into bite-sized pieces
- Cauliflower, cut into florets and parboiled in hot water for 30 seconds, then drained
- Lotus root, cut at a slant, parboiled in hot water mixed with a little vinegar
Tempura batter:
- 250ml ice-cold water
- 1 egg
- A few ice cubes
- 1/4 tsp bicarbonate of soda
- ¾ cup plainor tempura flour
Directions :
- Put ice-cold water and ice-cubes in a mixing bowl. Break in the egg and beat until frothy. Add bicarbonate of soda and flour and beat until just mixed. (Do not over-beat.) Batter should look lumpy and not too thick. If it is too thick, add a little more ice-cold water.
- Arrange all the seafood and vegetables on a tray or plastic container and place covered in the refrigerator to chill until serving time.
- Just before serving, dip the pieces of chilled food, one at a time, into the tempura and deep-fry in hot oil. Do not overcrowd the wok as it’s important to keep the temperature of the oil at a moderately high level to achieve good results. The pieces of seafood and vegetables should be fried in the hot oil for about a minute. Serve immediately with ready-to-use tempura sauce.
