Tempura

Bahan-bahan

1/8t Baking Soda

1/2t Salt

1/4C Cornstarch

3/4C Rice flour or All purpose flour

1 egg

1 C COLD carbonated water (sparkling water)

Arahan

• Whisk all the dry ingredients together, make a well. Beat 4 eggs in the flour well and slowly wish in the flours (yes, it will be very lumpy & can’t take all the dry mix).

• Slowly add iced carbonated water into the dry ingredients and whisk until no lumps.

• Cut vegetables to size & pat dryOil temp 375 to fry.

Nota

• Add 1t oil to batter = crispy shell & less oily

• 3/4C sparkling water + couple large cube of ice to keep the batter cold longer. Colder the batter, reduce gluten formation = less dense, chewy batter

• I use baking sheet lined w/ paper towels w/ cooling rack as draining station to drain/soak up additional oil.

• Tempura batter doesn’t have much taste/smell, so it can be cleaned & reused as cooking oil while stir fry veg and such or save for another frying day. I clean the oil w/ 1T cornstarch & 1 C water slush. Wait until the oil is cool to rough 200F, slowly pour the slush into the oil, turn the heat back on, stir. The cornstarch slush “cooked,” it will form a dough like ball & pick up all the little bit of crumps in the oil. Keep on stirring until the cornstarch dough is little brown, toss, and you can store the oil in a tight container.

• If the oil is too dirty or had be used multiply times already and you want to toss it. I use Japanese cooing oil powder to solidify the oil. Stir in the powder while the oil still hot & as it cool, it will become a disk for easy disposal into trash. You can find similar product on Amazon as “cooking oil solidified.”