Tempura batter with panko
A delicious Japanese tempura batter that becomes delicate and crunchy.
Recipe for 4 people - Cooking time 40 minutes.
|1 L||Sunflower or rapeseed oil for frying|
|1 DL||Cornflour (Maizena)|
|1 TBSP||Baking powder|
|75 CL||Cold carbonated water or beer|
|1 DL||Panko (Japanese breadcrumbs)|
|1 KG||Eatables for example- Fish, seafood, eggplant, zucchini|
|2 DL||Chili mayonnaise|
|1 DL||Japanese soy|
1. Prepare what you intend to fry, peel any seafood and cut up vegetables / meat.
2. Tempura batter: Mix the egg, maizena, wheat flour and baking powder in a large bowl. First take half of the water (or beer) and stir quickly to a lumpy batter. Add a little more water until the batter is loose.
3. Heat the oil in a large saucepan or in a fryer to 180-190 degrees. Use a digital frying thermometer if you are frying in a saucepan. Have a slotted spoon or food tweezer ready to pick up what you are frying. Also prepare a serving dish with some kitchen paper to place the goodies on.
4. Place the panko in a large bowl.
5. Wipe off what is to be fried and turn in the frying batter.
6. Then turn in panko.
7. Only put a few pieces at a time in the oil (otherwise the oil cools too quickly - have maximum heat on).
8. Fry for 2-4 minutes until it has a light but crunchy surface. Turn around after half the time and make sure they do not get stuck in each other.
9. Take up, put on kitchen paper and fry the rest afterwards.
10. Serve with chili mayonnaise and Japanese soy.