Kleenmaid CW52926 - Manual (Page 24)

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4. Heat oil in wok until hot. Drop spoonfuls of batter into oil to fry over moderate heat
till golden brown.
5. Remove to absorbent paper.
TEMPURA
Tempura is a typical and delicious Japanese recipe, which is mostly prepared at the table
as a “fondue”. The wok is always used for this and a table serving set with separate
burner can be obtained. The secret of making a good tempura is that all the ingredients
should be ice-cold and the oil for deep-frying should be very hot (about 190° C – 350°F
). The temperature can always be tested with a cube of bread. Toss the bread into the
hot oil, if it sinks to the bottom and rises immediately to the surface and turns golden
brown in about 60 seconds, the oil is at the right heat. Any type of food can be used for
tempura, but mostly it is prepared with fish, scallops, shrimps, langoustines, etc…
Vegetables are delicious fried this way. Same of the best are broccoli, carrot sticks, small
whole mushrooms. Tempura should not be made with tomato or cucumber, which
contains too much water. You could also add slices of pineapple and apple.
Ingredients:
500 gr (1lb) of large shrimps or langoustines, cleaned and shelled • 250 gr (1/2 lb) scal-
lops • 500 gr (1lb) fish fillets • 1/2 egg plant, cut into small pieces of 1/2 cm • 2 small
carrots cut lengthwise in 1 cm thick sticks • 12 large mushrooms • 1 broccoli • 1 large
sweet potato, peeled and sliced in 1 cm thick rounds • 4 pineapple pieces, cut into slices
3 cups of oil (arachide or peanut oil)
Batter to dip pieces before deep-frying:
1/2 cup of sifted flour • 1 tablespoon of flour • 1 teaspoon of baking powder • 1 egg
white • Ice-cold water
Dipping sauce:
1/2 cup of soy sauce • 1/4 cup of sauterne sauce • 1 cup of sherry • 1 teaspoon of
sugar
Preparation:
All ingredients should be kept cool after cutting. Batter should be prepared first before
beginning of meal so that it is very cold. Dipping sauce should be prepared. Warm up
the wok with the oil. It is always faster to do this first on the heater. On the table a
separate burner can be used.
Method:
1. Dip the very cold food in the cold batter. Drain briefly into the hot oil. Fry until lightly
gold brown. Place on the half moon insert to drain the oil.
2. Prepare as with a fondue: dipping sauce, lemon and serve with white rice.
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