This tempura recipe is so versatile! It’s quick and easy and will impress your guests. Use it for your main dish such as Mandarin Chicken or for appetizers like fried mushrooms, zucchini, onion rings (although I have another fabulous onion rings recipe I’ll share later), or seafood.
Tempura Batter for fried meats and vegetables
½ C All Purpose Flour
½ C Cornstarch
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp MSG (Optional)
1 tsp White Sugar
½ tsp Salt
Dash of white pepper (Optional)
⅔ C Ice Water
1 Egg
Several ice cubes
Yellow food coloring (Optional)
Sift together dry ingredients. Beat egg slightly and mix with ice water and optional food coloring. Combine wet and dry ingredients in a container large enough for dipping. Stir only until mixed. It should resemble muffin batter. Float several ice cubes in the mixture to keep it cold while dipping. Dip the cooled chicken, shrimp, or vegetables and fry in deep hot oil until lightly browned. Drain on a paper towel and serve hot.
Hint: Hotter oil will brown the batter faster and darker. I usually omit the MSG and food coloring, but I do love the little zing of white pepper in my batter.
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Running Granny Green encourages women, especially grandmothers, to gain greater fitness by providing tips and inspiration to insure long years of joyful grand-parenting. The cookie recipes are a bonus!
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