Friday, January 7, 2011

Tempura Fish

  • 200 g       seafood, in chunks (whole shrimp or oysters are perfect)
  • 1              egg yolk
  • 1 cup       ice cold sparkling water
  • 1/8 t.        baking soda
  • 1/2 t.        salt
  • 1/4 cup    corn starch
  • 3/4 cup    rice flour or all-purpose flour
  •                 Peanut or canola oil for frying
Tempura is about preparation and speed, heat and light and air. Remember this and you will succeed and make beautiful, crispy, light and healthy fried seafood -- yes, I said "healthy." Done properly, the oil in the deep-fryer stays in the deep fryer, and you get only a smidge on your food.

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