How to Cook Tempura

Tempura allows you to add crunch to cooked vegetables.

Tempura is a type of batter traditionally used in Japanese cuisine to cook vegetables such as broccoli, eggplant, cauliflower and sweet potatoes, and seafood like shrimp and scallops. It is, however, a versatile method that can be used with just about any food. It tastes best when fresh and so should be cooked and served immediately.

Things You'll Need

• Knife
• Vegetables, seafood and/or meat
• 4 cups vegetable or sunflower oil
• 3-qt. frying pan
• Large mixing bowl
• Fork or whisk
• 1 egg
• 7 oz. ice-cold water
• 4 oz. flour

Instructions

1. Cut the vegetable, seafood or meat into bite-size pieces with a knife, or leave them whole. The size of each piece of tempura is based on your own preference. Many cooks will cut each piece into 1/2-inch slices.

2. Heat 4 cups of oil in a 3-qt. (or deeper) frying pan to 375 degrees Fahrenheit.

3. Prepare the tempura batter while the oil in the pan is heating up. To make enough batter to serve 4, beat 1 medium egg into a large mixing bowl, then add 7 oz. of cold water and mix well. Add 4 oz. of flour to the bowl and mix using a fork or whisk.

4. Dip a few pieces of the meat or veggies into the batter. Shake off any excess batter to leave a light coating on each piece.

5. Place 3 or 4 pieces of the battered tempura into the oil.

6. Remove the pieces from the oil after about 2 minutes or when golden brown. Place the tempura on a paper towel to drain.

7. Add the next 3 pieces to the pan and repeat the cooking process.

8. Serve the tempura as quickly as possible.

Tips & Warnings

• As an alternative to making the batter, you can purchase tempura flakes from the grocery store. Beat 1 to 2 eggs in a bowl. Dip each piece of meat or veggie in the egg, then roll in the tempura flakes.

References

• Fabulous Foods: The Basics of Tempura