Subj : Re: Tacos 'n Such - PT 2
To   : Ben Collver
From : Dave Drum
Date : Wed Nov 09 2022 06:10:08

-=> Ben Collver wrote to Dave Drum <=-

Continued .....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tempura (Part 2)
 Categories: Oriental, Seafood
      Yield: 6 Servings
 
           CONTINUED
 
  Score the shrimp a few times crosswise on the underside, to prevent
  them curling-up during deep-frying. Tap the back of each shrimp with
  the back-edge of your knife. Core and remove the seeds from the
  peppers; trim and slice into strips. Wash and scrape the carrot; cut
  into strips about 1 1/2" long and 1/8" wide. Peel the eggplant,
  leaving 1/2" strips of the peel intact here and there for decorative
  effect. Cut in half lengthwise, then into slices 1/4" thick. Wash the
  slices and pat them dry with kitchen towelling. Peel the sweet potato
  and slice it crosswise into 1/2" rounds. Cut the mushrooms in half.
  Cut the flattened piece of squid into 1/2" squares. Cut the onions in
  half. Push toothpicks into the onion at 1/2" intervals, in a straight
  line. Then slice the onions midway between the toothpicks. The
  toothpicks will hold the layers of onion together in each of the
  sliced section.
  
  Pour the vegetable oil into a large pot or electric skillet. The oil
  should be heated to about 350oF.
  
  Make the batter in two batches . Place one egg yolk into a mixing
  bowl; add one cup of ice-water and mix with only one or two strokes.
  Then add 1 cup of flour, and mix as before, with only a few brief
  strokes.
  
  Prepare the second batch of batter when the first is used up. The
  batter should be lumpy, with some undissolved flour visible. Check
  the oil for heat: drop a bit of batter into the oil; if the batter
  sinks slightly beneath the surface, then comes right back up
  surrounded by little bubbles, your oil is ready. Dip each item into
  flour first this ensures that each ingredient is perfectly dry and
  that the batter will adhere well. Then dip in the batter, shake a
  little to remove any excess batter, and slide into the oil.
  
  Fry each piece for about 3 minutes, or until lightly golden. In order
  to maintain the oil temperature, make sure that no more than a third
  of the surface of the oil is occupied by bubbling pieces of frying
  food. Remove the pieces from the oil and drain for a few seconds.
  Then transfer to your guests' plates, also lined with attractive
  absorbent paper. You may also keep tempura warm in a 250 degree F
  oven, no longer than about 5 minutes.
  
  To make the dipping sauce: combine the dashi, soy sauce, mirin and
  sugar in a small saucepan. Heat until the sugar has dissolved and
  serve warm, with a little grated daikon and ginger on the side for
  each guest to combine with the dipping sauce according to taste.
  
  Dip the tempura in the sauce and eat.
  
  From "Japanese Cooking", John Spayde, Chartwell Books Inc. ISBN
  0-89009-822-0
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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