Tempura

TEMPURA BATTER

We had shrimp, green peppers, mushrooms, zucchini, and sweet potato fried at around 350º.   It's quite a production and mess but so good.  We thought I'd made too much but there was very little left over.

1 C. cake flour or tempurqako

1/4 C. potato starch or corn starch

1/2 t. baking powder

1 large egg white

About 1 C. ice-cold sparkling water or tap water

Addional flour if necessary

In a medium size bowl, combine cake flour, potato starch and baking powder. In a small bowl, use chopsticks to mix egg white and water.  Stir into dry ingredients with chopsticks , leaving batter lumpt and undermixed.  set bowl of batter in a large pan of iced water.  If batter becomes too smooth, stir in extra flour.  Add a few tablespoons water if too thick.  Experiment to find theconsistency you like best.

Many foods can be cookd as tempura, including scallops, squid, tofu, bell pepper, eggplant, darrots. shrimp, mishrooms, onions, sweet potaooes and green beans.

Coat, dip and fro a few ingredients at a time.  Sooking time my vary with each ingredient. Drain tempura on a wire rack.  Serve at once with rice and a dipping sauce.

Note Tempurako is a low-gluten wheat flour primarily used for making tempura.