Tempura batter recipe- How to make amazing tempura at home
Vložit
- čas přidán 28. 06. 2024
- This video is most useful for beginners who prepare tempura batter while looking for relevant information on the internet.
I have been working in the restaurant for over ten years, but this is the first time I try my hand at my favorite Japanese snack, tempura. I finally worked past the steeped learning curve and want to share my learning experience with you.
I have included all the information you need in this article for a first-timer like me.
==============================
Recipe:
(Please refer to the blog post for the complete text and download the recipe: tasteasianfood.com/tempura-ba... )
Ingredients:
160g (1.7 cups) of Japanese violet wheat flour
50g egg (one egg)
290ml (1.15 cups) ice water
Method:
- Sieve the flour.
- Add the egg and ice water to the flour.
- Combine the ingredients gently. It is Ok if a little lumpy.
- Cut the vegetables and shrimps as required.
- Coat the ingredients with some flour, dust off the excess.
- Dredge the ingredients into the batter.
- Heat the oil to 340°F/170°C.
- Deep fry until light golden within 2 to 3 minutes.
I- f you want a more crunchy and thicker coating, drizzle some batter onto the ingredient. When the crispy crumbs floating around the ingredients, use the chopstick to push the tiny crumbs towards the ingredient to let them adhere to the surface.
- When it is done, the bubbles surround the ingredients will be less and less noisy. Also, it will float up a little more to the surface.
- Remove it from the oil. Transfer it to a cooling rack to drain away from the excess oil.
Serve with the accompanied sipping sauce.
For the dipping sauce:
- Pour five parts of dashi, a part of mirin, and one part of Japanese soy sauce into a small pot.
- Bring it to a boil.
- Let it cools and use it as the dipping sauce.
#TempuraBatter #Tempura
==============================
Website: tasteasianfood.com/
/ tasteofasianfood
/ kwankapang
plus.google.com/u/0/115952786...
/ kwankapang - Jak na to + styl
Thank you! Just made some tempura chive blossoms.
Wow 😮 great 👍
Great recipe, tips and technique! 👍
Great tips and recipe!
Very good demonstration
Yummy 🤤 Eddy! Thank you!
Thanks KP, you're the Man!!!
Tasty tempura
Thanks man.
Yum!
great..
Thks for your helpful tips.👍
Ditto !! We got a science lesson too. Isn’t that great? I use cold water but I didn’t know why .....now I know. I didn’t sift my flour so now I will do exactly as KP showed us . He’s a great instructor👍👍👍 thanks 🙏🏻 for posting !
@@berniecelee5062 yup, that the way he explained each steps carefully and clearly makes us get the reasons behind those. One more tip I luv from his sharing is how to achieve the unique shape for tempura shrimps.♥
My all time favorite! Can I use air fryer for this recipe? Thank you for sharing
I never tried but pretty sure it won't be the same.
Wiii appreciate if you could give d measurements in cups n spoons, most of us don’t have weighing scale.your early reply will appreciated
I have just added the conversion as requested in the recipe in the description section below the video, with this free service online:
www.convert-me.com/en/convert/cooking/
You can use it to convert any recipe in the future.
For your convenience, I copy and paste it here:
160g (1.7 cups) of Japanese violet wheat flour
50g egg (one egg)
290ml (1.15 cups) ice water
Thanks.
KP Kwan
@@TasteofAsianFood Thnk you for ur reply, great program, keep it up! Just plz give d measurements in cups n spoons. 👍
This is poor! He simply skipped the egg situation! How many eggs????
Please get the recipe with the amount of each ingredient in the description section below the video.