Tempura
Serves: 3
Presley Zulauf
1 January 1970
Based on User reviews:
52
Spice
44
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Rice Flour3 cups
Soda Water (divided)2 cups
All-Purpose Flour1 tbsp
Baking Powder1 cup
Cornstarch1 tbsp
Salt1 tsp
Cayenne2 tbsps
Dry Mustard (chinese)1 pinch
Turmeric2 tsps
Water2 tbsps
Rice Wine Vinegar1 tbsp
Sugar1 tbsp
Chili Oil1 cup
Peanut Oil1 cup
Mirin1 tbsp
Brown Sugar1 cup
Lemon Juice1 cup
Soy Sauce1 tbsp
Wasabi2 tbsps
Scallions (minced)Directions:
1
In a small bowl, combine the rice flour and 1/2 cup soda water
2
Stir until blended
3
Combine the flour, baking powder and cornstarch
4
Sift into a medium bowl
5
Stir in the remaining 2 1/2 cups soda water, salt and cayenne
6
Lastly add the rice flour mixture
7
Allow to rest in the refrigerator at least 1 hour before use
8
Check the consistency of the batter by dipping a piece of vegetable and cook in a preheated deep fryer at 350 to 375 degrees F
9
Additional soda water may be needed to adjust thickness
10
In a bowl, dissolve the dry mustard and turmeric in the water and rice wine vinegar
11
Stir in the pickled ginger liquid, lemon juice, and sugar and whisk until well blended
12
Combine the chili, sesame and peanut oils
13
Slowly whisk in the oil to the mustard mixture until emulsified
14
Refrigerate until needed
15
This can be prepared up to 1 week ahead
16
In a small bowl, whisk together the mirin, sugar, lemon juice, soy, and wasabi
17
Stir in the sesame oil and scallions
18
Use as needed