Chef Demo: Tempura

Tempura 

Tempura, translated, means "feathered". It is a technique of combining cold or sparkling water, soft wheat flour and additional starches to create a light batter, ideal for frying vegetables and prawns, traditionally. For best results, keep the batter cold at all times, by either adding ice cold water or ice to the batter and/or placing the mixing bowl on top of a larger bowl filled with ice.

 

Ingredients

(From Chef Jeremy's repertoire of recipes)

2 1/2 cups all-purpose flour

1/2 cup corn starch

1/2 cup finely ground dried masa (found in most grocery stores in the flour or ethnic food aisles)

Sparkling water or club soda 

 

High temperature oil for deep frying (such as canola oil)

All purpose flour for dredging

Kosher salt, to season flour and finish ingredients after frying

1 1/2 pounds cleaned and cut vegetables or prawns for frying

 

Soy Ginger Dipping Sauce, courtesy of Alton Brown, Food Network (recipe follows)

 

Preparation

Combine the flour, cornstarch and masa in a large bowl and mix well. This is the dry ingredient mix for tempura, and may be stored for future use in a plastic container or zip lock bag. Pour 1 cup of water into a bowl and slowly whisk in the necessary amount of the tempura dry mix until it ha reached a consistency of thin pancake batter. It is desirable for the batter to be slightly lumpy. If not frying immediately, refrigerate until ready for use.

Preheat the oven to 275 degrees. Line a baking sheet with paper towels.

To fry the tempura, heat the oil to 375 degrees in a deep fat fryer or stock pot over medium-high heat. (Use a candy thermometer to ensure proper temperature.) Place the dredging flour in a shallow dish and season with kosher salt.

Lightly coat the vegetables, or ingredients to be fried, in the flour mixture, and tap off the excess. Dip into the tempura batter and allow the excess batter to drain off. Use tongs to place the item into the frying liquid, while moving it back and forth in a "feathering" motion. Fry each item, in small batches, until they are golden brown. Carefully remove the tempura items from the fryer with tongs onto the sheet tray lined with paper towels. Keep the fried items warm in the preheated oven until all are prepared and ready to serve.

Serve with Soy Ginger Dipping Sauce, courtesy of Alton Brown, Food Network (recipe follows)

 

Yields: 1 1/2 pounds tempura ingredients

 

Chef's Notes: Whether it is derived out of tradition or produces the ideal consistency, tempura batter is historically mixed using a pair of chopsticks, in lieu of a whisk or spoon. By using such "tools", it does ensure that the batter will be slightly lumpy, which is desired, to create a light and crispy final product.

 

Soy Ginger Dipping Sauce

There is absolutely no reason to spend time and energy "re-inventing the wheel". Alton Brown, cuisine expert and Food Network persona, has absolutely nailed this tempura dipping sauce; a wonderful blend of sweet and salty, with a generous blend of umami flavor from the soy.

 

Ingredients

1/2 cup low-sodium soy sauce

1/4 cup rice wine vinegar

2 Tablespoons finely grated ginger

2 Tablespoons finely chopped green onion

2 medium garlic cloves, finely minced

2 teaspoons sugar

1 teaspoon sesame oil

 

Preparation

Whisk all ingredients until combined and serve.

 

Yields: 1 cup