Catler DF 4010 - Manual (Page 22)

R5
ENTRÉES AND LIGHT MEALS
TEMPURA
Tempura is a style of deep frying that originated
in Japan. It uses a very light batter to coat
seafood (particularly prawns) and vegetables.
Tempera is then traditionally served with a light
dipping sauce.
Food suitable for Tempura are:
• Prawns
•
Whole button mushrooms
• Sliced sweet potato
• Fresh asparagus
• Whole beans
• Whole baby corn
• Caulifl ower or broccoli fl orets
TEMPURA BATTER
3 litres oil for deep frying
2 cups plain fl our
2 egg yolks
2 cups iced water
selection of food from above
1. Fill deep fryer with 3 litres of oil. Preheat
to 190 °C.
2. To prepare batter, sift fl our into a bowl.
Make a well in the centre. Add egg
yolks and iced water stirring until just
combined. The batter should be rough
and only half mixed. As batter will thicken
on standing, use immediately.
3. Coat food of choice in batter allowing
excess batter to drain off .
4. With basket in lowered position, deep
fry in small batches until pale golden
(approx. 4–5 minutes) allowing oil to
reheat between each batch. Drain.
Serve with Tempura Dipping Sauce or teriyaki
sauce.
Tip: If batter becomes too thick, thin down with
extra iced water.
When the basket is in the lowered position
always use tongs made from high-temperature
resistant material suitable for frying and gently
lower the battered food into the oil.
TEMPURA DIPPING SAUCE
1⁄3 cup soy sauce
1⁄3 cup mirin or sherry
1⁄3 cup strained chicken stock
1. Combine soy sauce, mirin and stock.
Serve as dipping sauce for Tempura.
Tempura batter can also be used in other
recipes then the traditional Tempura.
NOTE
250
ml