Ingredienti
Tempura Batter
[ 300 g | 1 1/2 c ] rice flour
[ 225 ml | 1 c ] iced water
Cilantro Dipping Sauce
[ 100 ml | 1/2 c ] rice vinegar
1 tbsp sugar
few sprigs cilantro
1 chili
2 garlic cloves
salt
Sesame Scallion Dipping Sauce
[ 50 ml | 1/4 c ] mirin
1 tbsp brown sugar
[ 50 ml | 1/4 c ] lemon juice
[ 50 ml | 1/4 c ] soy sauce
1 tbsp wasabi
2 tbsp dark sesame oil
minced scallions
Frying Ingredients
shrimp
scallops
zucchini
zucchini blossoms
bell peppers
mushrooms
japanese eggplant
scallions
|
Ricetta
Stir the rice flour and water together with chopsticks until a pancake batter consistency is achieved. Leave in lumps.
Fry ingredients in oil at around [ 175 C | 345 F] for about 2 minutes.
For the dipping sauces: mince and combine.
Notes: Keep the batter cold and lumpy. Use ice water and consider keeping the batter bowl in an ice bath as you fry.
To add fluffiness some like to add cold soda water instead of still water or a tsp of baking powder directly in the batter.
Depending on how salty the dipping sauces are it may be necessary to add salt to the batter.
Copyright © 2001-2009 Gianmarco Pinton
|