Recipe by Dreamer in Ontario
My daughter has been asking me to make tempura so I've been on the lookout for recipes. This recipe was found in the LCBO's Food & Drink Spring 2009 magazine. For the best results, make sure you don't over mix the batter. The beer and rice flour produce a delicate, crispy batter. ***You can replace some of the veggies with fish, peeled shrimp or calamari rings if desired.*** I've listed those ingredients as optional. You can also experiment with other veggies.
Top Review by Lavender Lynn
We made this as part of our asian dinner fest last night. We ran into 2 problems. The batter didn't stick well to the ingredients we used, my DH added more flour but it didn't help. The flavor of beer was too strong. I didn't use light beer because we didn't have any. I am not giving any stars because it isn't fair to you if I didn't use the beer you listed in recipe. I appreciate having this recipe to try last night. It is definitely out of the norm for us and added a good dimension to our dinner. Made for ZWT6 for the Voracious Vagabonds.
- 3⁄4 cup light beer
- 3⁄4 cup rice flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cayenne pepper
- 1 small sweet potato
- vegetable oil or peanut oil, for frying
- 8 asparagus spears, trimmed
- 16 sugar snap peas, trimmed
- 1 small red pepper, cut into 1/4 inch rings
- 8 large shrimp, peeled and deveined (optional)
- 8 squid rings (optional)
- 1 pinch sea salt (optional)
- 1 fish fillet, cut into bite sized pieces (optional)
- soy sauce (for dipping)
- 1 white radish, peeled grated (daikon)
- 2 lemons, cut into wedges
Directions See How It's Made
- In a medium sized bowl, whisk the beer into the flour until just combined (will be a bit lumpy).
- Stir in salt and cayenne.
- Peel sweet potato and cut crosswise into 1/4 inch slices.
- Using a large heavy saucepan, deep fryer or wok, heat 2 inches of oil over medium-high heat to 350°F.
- In batches of 3 or 4 pieces, dredge veggies in batter to coat completely, letting excess drip off.
- Fry, turning, until golden coloured (2 to 3 minutes).
- With a slotted spoon, remove cooked vegetables from pan and transfer to paper towel lined, rimmed baking sheet to drain off excess oil.
- Season with a pinch of sea salt if desired.
- Keep warm in oven set to 200F while frying remaining veggies.
- Each diner should have a little bowl of soy sauce, a tiny dish of grated white radish (daikon) and a few lemon wedges to season his/her food.
- Serve with hot rice.