Japanese Receipe_Tempura

TEMPURA
Ingredients :
4 Prawn				Batter :
4 Squid				1 Egg
4 Filet Fish				2 cups Flour
1/4 Pumpkin				2 cups cold water
2 Nasu (Small Eggplant)
1/2 Gobo (Burdock Root)				Tempura Dipping Sauce :
4 Fresh Shiitake				1 cup dashi
4 Oba (beefsteak leaves)				1/4 mirin
8 Shishito (spicy green pepper				1/4 cup soy sauce
Small Lotus root				1 cup grated daikon (radish)
				grated ginger as desire
				Oil
Preparation :
Vegetables
1. Pumpkin: remove seed, peel skin, cut into bite size peices.
2. Eggplant: without removing the skin, cut tip off, cut lengthwise. Cut halves into strips.
3. Gobo: Clean well. Remove skin with the back of a knife. Cut in strips. Soak in water.
4. Shitake: Remove stem, Score a X on the inner side.
5. Shishito: To prevent them from exploding, cut hole.
6. Lotus Root: remove skin. Cut into 6-7 mm strips.
7. Wash beefsteak leaves and dry
Seafood
1. Shrimp: remove shell, head, spine.
2. Kisu: Remove skin and bones. Cut into bite size pieces
3. Squid remove skin, score back a few times cut into 4 to 5 cm pieces
Tempura sauce
Right before serving, add daikon oroshi, ginger to taste
How to Make:
1. Make Tempura Batter:
Mix egg add ONLY ice water to insure crippiness. Use 1:5 ratio, egg to water.
Mix in sifted flour light but not completely with chopsticks. Make batter immedietly before cooking.
2. Frying :
In a heavy pan or skillet, Fill pan to about 75% capacity with oil.
3. Heat oil to 160-180C . Check readiness of oil tempurature by dropping a bit of batter,
if it floats to the top immedietly the oil is ready.
4. Fry harder vegtables first. Avoid using too much batter. Only fry the inner side of shitake and shishito.
Fry all other items on both sides. Fry 3-5 strips of gobo together.
caution:
Do not put too many pieces into the pan at one time. Keep it half full. The tempurature of the oil will
decrease too quickly if too many pieces are added .
5. When the outer edges look cooked, turn over. Repeat twice. Remove completed tempra and place
on rack to drain excess oil.
6. Cook vegatables first, then seafood. Before dipping fish in batter, dust with flour. Hold shrimp and
fish by the tail when dipping. Turn over as each piece floats to the top. Small bubbles will form
at this time. Remove to rack. Do not over cook.
7. Tempura can be served either in individual portions or on a large platter.
8. Place daikonoroshi and ginger into tempura sauce.
Source :bob-an.com