Tempura
Tenpura (天ぷら or 天麩羅 ) is a Japanese dish usually consisting of seafood or vegetables that have been battered and deep fried. The dish was influenced by fritter-cooking techniques introduced by Portuguese residing in Nagasaki in the 16th century.
INGREDIENTS
- Shrimp - 500gr.
- Fish fillet - 200 gr.
- Eggplant - 1 cut long slices
- Carrot - cut long slices
- Sweet Potato - 1 cut into slices
- Pod, peas, okra, pumpkin (Stick the okra with the tip of the knife before frying)
- Frying oil.
DOUGH 1
- Wheat flour - 1 cup
- Beer (chilled) - 1 cup
- Salt - 1 pinch
DOUGH 2
- Egg - 1
- Water (cold) - 1 cup
- Powdered yeast - 1 coffee-spoon
- Salt - 1 pinch
- Wheat flour - 1 cup
- Water - 1 cup
- Hondashi - 1/3 of the envelope
- Sugar - little
- Mirin - 1/2 tablespoon
- Shoyu - 2 tablespoons
- Aji no Moto - 1 pinch
DIRECTIONS
- Lightly mix ingredients of dough
- Heat the oil (180º); Dip the vegetables and prawns in batter and fry. Allow to drain.
- Serve with the somen broth or with the Tentsuyu sauce.
- Mix the ingredients for the sauce and take to boil.
Note: Pass the prawns and fish fillets in the wheat flour before dipping into the dough.
