Tempura salmon

Tempura recipesA Japanese dish of seafood or vegetables in a crisp batter. The classic ultra-light batter is perfect with prawns for a light tempura salmon with drinks or as part of a Japanese feast. The BBC is not responsible for the content of external sites.

Read about our approach to external linking. Please log in with your username or email to continue. By using our site, you agree to our cookie policy. How is where trusted research and expert knowledge come together. Wikipedia, which means that many of our articles are co-written by multiple authors.

To create this article, 18 people, some anonymous, worked to edit and improve it over time. There are 12 references cited in this article, which can be found at the bottom of the page. How marks an article as reader-approved once it receives enough positive feedback. This article has been viewed 352,944 times. If you’ve enjoyed tempura in Japanese restaurants, you know that the dish is an unforgettable treat. Although tempura may seem exotic, it isn’t difficult to make at home. Nearly any food can be fried in tempura batter, including fish, squid, prawns, cauliflower, zucchini, broccoli, onion, carrot, cucumbers, or even chunks of fruit or squash blossoms.

The result is hot, golden brown, light and crispy. Place about a cup of ice water in a medium-sized mixing bowl. Remove the egg from the refrigerator just before adding, as the egg should be well-chilled. 8 teaspoon of baking soda into the egg mixture.

Mix the batter lightly and don’t worry about a few small lumps of unmixed flour. Too much mixing will result in doughy, non-crispy tempura. Keep the tempura batter in the refrigerator while you prepare the foods for frying. Prepare the foods for frying in the tempura batter ahead of time. If you are using shrimp in your tempura, the shrimp should be de-veined. Use the freshest, firmest vegetables you can find to make vegetable tempura.

Avoid soft vegetables, as soft vegetables will become soggy when the vegetables are deep-fried. Pat the food dry with paper towels. Place the food in the refrigerator until you’re ready to deep fry. Set the bowl of homemade tempura batter in a larger bowl filled with ice water.

Tempura batter should be kept cold while you work. This will add flavor to the food, and also wick away moisture, making the batter stick better. You can use nearly any type of oil, including canola, safflower, corn or peanut oil. However, avoid olive oil, which will alter the flavor of the tempura. If you are using a deep fat fryer, fill the fryer to the level recommended by the manufacturer. Heat the oil to 350 degrees. If you don’t have a thermometer, heat the oil then drop about a pea-sized bit of batter into the oil.

If the oil is hot enough, the batter will drop to the bottom before it sizzles and bounces quickly to the top of the oil. Using your hands or chopsticks, dip the prepared food into the tempura batter, making sure to coat it on all sides. It is helpful to place your batter near the oil so you don’t spill on the counter when moving it to the oil. Move the battered food directly from the bowl of batter into the hot oil. Remember to place it in the oil gently so it does not splash.

Turn each piece once so the food cooks evenly on both sides. Cook the tempura until the batter is golden brown. Remove the fried tempura with tongs, then place on a layer of folded paper towels. What spices are great for seasoning vegetables? It depends on the vegetables, as well as your tastes.