Posts Tagged ‘Tempura’
2 small purple eggplants, cut in half crosswise and cut each half lengthwise into four,
1 medium red onion, cut into 8 slices, 1 red or yellow pepper, seeded, cut into 10 pieces, 4 fresh asparagus, 1 avocado, 8 prawns (or shrimp) raw medium peeled and denervated,
2 medium squid, cleaned and cut into 8 rings each (without tentacles), 1 lotus root (if available, otherwise … imagination!), 125g fillet of sole, skinned, cut into 8 pieces 450ml sunflower oil for frying, deep frying pan or wok for frying. For batter: 2 egg yolks, 475 ml of ice water, 500g flour, a pinch of salt. For the sauce “tentsuyu”: 4 tablespoons clear soy sauce, 4 tablespoons mirin, bonito broth 125ml, 2 teaspoons fresh ginger root, finely chopped.
Instructions for preparation:
Let’s start by thoroughly wash all vegetables and seafood and then dry them well with a bit of paper towels, for example. We turn to cut and prepared for the batter. Next, prepare the paste for coating, which is prepared twice cadavuna with half of the ingredients specified above. In bowl, beat 1 egg yolk, add half the ice water and beat again lightly with a fork. Then add half the flour and salt and mix well (with a fork, chopsticks …), but never to beat, because the pasta has to be somewhat lumpy.While breaded pieces of the herbal ingredients in the dough (each ingredient separately to avoid mixing flavors), heat the oil to 180 º C in a deep skillet or wok (wok). When the oil is hot, we will fry the pieces in a skillet, making sure that they will remain covered with oil, for 2-3 minutes. Once coated, remove and drain on paper towels. Trying to keep warm while you fry the rest (if you cover with a tea towel, plate, etc. …). In a clean, prepare the second half of the pasta with the remaining ingredients, pasta we use for coating and frying (for a couple of minutes) shrimps, prawns, etc.. That is, we will be repeating this procedure with each of the desired ingredients, avoid mixing in the skillet or wok. Once fried all ingredients, place in a serving dish. To make the sauce, place all dressing ingredients except the ginger in a saucepan on the fire. Bring to boil and cook for a couple of minutes. A ctoninuación, add ginger, stir slightly and serve immediately on a tiny plate (such as special saucers sauces).