Forget Friday night pizza or fish and chips, go Japanese and try some homemade Tempura in the Kitchen with a bottle of wine to chill out after the long working week!
Tempura is easy and quick to make, and tastes best when eaten straight from the pan and hasn’t had time to go soggy and lose its crisp shell. You can tempura just about anything too, from the more traditional veggies and prawns to bananas and bacon (our latest tempura test).
The key to good tempura is to make sure the oil is hot enough. This stops the food from absorbing too much oil and becoming greasy. Make sure you drain it on a paper towel after too, removing any excess oil.
Just about any vegetable that is fairly hard and holds its shape works well with a crispy tempura batter, so try eggplant, sweet potato, pumpkin, mushrooms, asparagus, zucchini, onion, capsicum, or any other that takes your fancy. Prawns are the traditional protein found on tempura platters of Japanese restaurants but experiment with different things, (fish and seafood works particularly well) and see what works for you! We served ours with a sweet chilli coriander and lemon dressing.
We tried bacon pieces and banana on our last Friday night tempura fest, with surprisingly successful results. The bacon turned out super crispy and full of flavour and would be really nice scattered over a soup or in a salad for a bit of crunch. We fried pieces of banana and served them in a bed of melted chocolate for dessert, which was reminiscent of Pisang Goreng (Indonesian fried banana) and also went down a treat!
So hit the kitchen this Friday, crack open your favourite drop and chew over the weeks events with hot from the pot crispy tempura!
Here’s Breadheads easy Tempura batter recipe
125g plain flour
30g corn flour
1/2 tsp salt
300ml soda water / 125ml soda water and 125ml beer
black pepper to season
1. Mix ingredients together and whisk roughly till it just comes togeather don’t worry if there are a couple of lumps.
2. Heat 1 1/2 cups vegetable/ sun flower oil until very hot in a pan on high heat.
3. Dunk veggies/ other stuff in batter and coat well.
4. Drop into oil and fry until crispy and slightly browned. (If they start to cook too fast and batter is crispy before inside is cooked, remove or lower heat for a while to cool oil slightly)
5. Drain on paper towel and eat as soon as possible with a dipping sauce.
Sweet Chilli Dipping Sauce
1/2 cup sweet chilli sauce
squeeze of lemon juice
small handfull fresh coriander finely chopped
Mix and dunk.