thank you so much, Lee
"Philip5malin" > wrote in message
...
> reply to Strommie Lee previous post requesting recipe for tempura, and
> question on oil: can use canola oil, see below:
> here is recipe for tempura:
> ******************
> Tempura is a Japanese style of deep-frying that uses a featherlight
> batter and very hot oil to produce a light, crisp crust on anything
> from vegetables to shrimp to whole small fish such as smelt. Done
> correctly, it is not greasy at all. I use this for shrimp, chunks of
> firm fish such as halibut, whole smelt -- even oysters. It is as
> versatile as it is delicious.
> Prep Time: 10 minutes
>
> Cook Time: 15 minutes
>
> Ingredients:
>
> 1 pound of seafood, in chunks (whole shrimp or oysters are perfect)
> 1 egg yolk
> 1 cup ice cold sparkling water
> 1/8 t. baking soda
> 1/2 t. kosher salt
> 1/4 cup corn starch
> 3/4 cup rice flour or all-purpose flour
> Peanut or canola oil for frying
> Preparation:
>
> Tempura is about preparation and speed, heat and light and air.
> Remember this and you will succeed and make beautiful, crispy, light
> and healthy fried seafood -- yes, I said "healthy." Done properly, the
> oil in the deep-fryer stays in the deep fryer, and you get only a
> smidge on your food.
>
> Heat your oil to 370 degrees in a fryolator or in a deep, heavy pot
> with a candy thermometer attached to the side. Do this over medium-
> high to medium heat.
>
> Create a place for your fried seafood to rest by laying out a paper
> towel under a rack.
>
> Salt your seafood and set it aside.
>
> Mix your dry ingredients in a bowl, and mix them well.
>
> When the oil is hot -- and not before -- whisk the egg yolk and the
> sparkling water together, then pour it into the bowl of dry
> ingredients. You must be efficient from here on in.
>
> Rapidly dip your seafood into the thin batter -- the consistency
> should be like melted ice cream -- shake off a bit and drop it into
> the oil. Do this in batches so the oil temperature does not drop too
> far. Do not crowd the pot!
>
> Fry for 2-4 minutes, depending on the size of the item. Listen. Do you
> hear it roiling, and popping and sizzling? Good. If you hear this
> sound subside, remove the fish immediately. Do not use over-large
> pieces of seafood or you will not get this ethereal crust.
>
> Once the seafood is out of the oil, lay it on the rack to drain.
> Rapidly do another batch and get it in the oil.
>
> If you have more than 1 pound of fish or seafood, make two batches of
> the tempura batter, and add the liquid to the solid ingredients in the
> second batch only when you have gone through the first pound of fish
> -- this keeps the batter fizzy, and the end result light and crispy.
>
> Once you are done, serve at once with cold beer, lemonade or sparkling
> wine. Dipping sauces are excellent accompaniments, too, but for a
> really good tempura you really only need a squeeze of lemon or lime.
>
>