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Old 08-14-2007, 10:41 PM   #11
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Try a tempura batter: Sugar Snap Pea Tempura Recipe at Epicurious.com

I went to a Japanese-themed dinner party and one person used this recipe to make tempura-fried asparagus, mushrooms and shrimp. It was great She also made a dipping sauce with soy sauce, red pepper flakes, green onions, fresh ginger and fresh garlic, but she doesn't measure, so this list is all I have

I think I would start with a quarter-cup of soy sauce, one eighth of a teaspoon of red pepper flakes, two chopped green onions and a teaspoon each of ginger and garlic. Taste and adjust according to your preference.

Hope this is helpful.
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Old 08-14-2007, 11:09 PM   #12
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For real crispy fried food use 1/2 corn starch 1/2 seasoned flour
and dip you food to be fried in egg white and then dredge in the flour/cornstarch mix.
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Old 08-14-2007, 11:34 PM   #13
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Do your breading with Panko breadcrumbs. The yield a very crispy result.
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Old 08-15-2007, 12:23 AM   #14
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Quote:
Originally Posted by Dave Hutchins
For real crispy fried food use 1/2 corn starch 1/2 seasoned flour
and dip you food to be fried in egg white and then dredge in the flour/cornstarch mix.
This is how we breaded our lobster nuggets at the restaurant - flour, cornstarch, garlic powder, salt, pepper - dip in egg, flour mixture, buttermilk, flour mixture, and fried (at least that sounds about right).They were VERY crispy!

I also think you will be VERY happy with the tempura boxed mixes - they make some wonderfully crispy food!
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Old 08-15-2007, 01:27 AM   #15
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Quote:
Originally Posted by Dave Hutchins
For real crispy fried food use 1/2 corn starch 1/2 seasoned flour
and dip you food to be fried in egg white and then dredge in the flour/cornstarch mix.
or, mix cornstarch with egg white, 1T starch per white, a technique called velvetizing(velvetized), I believe. Eggshell crisp, and very nice. Do NOT stir fry though, let things set up before breaking up the "patty".

Crispy=Americas favorite flavor, lol.
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Old 08-15-2007, 04:29 AM   #16
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Quote:
Originally Posted by Robo410
all of the above is true 1) a heavy pot, 2) no more than 2/3 full, 3) a thermometer 4) type of oil: canola or peanut are good for frying and have high smoke points. 5) a metal slotted spoon or strainer for removing the fried foods.

I personally don't want a deep fryer, and like a cast iron dutch oven for frying in. FOr small batch frying I use a Wok because I can get the oil deep enough without using a lot as the shape is conical. It has wide sides and I can swish the food around easily with a chinese spider web strainer ...I like it for shrimp especially.
I'm liking the wok idea. Peanut oil is my personal choice, but it's not exactly cheap.
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Old 08-15-2007, 03:41 PM   #17
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Ok, I'll try the cornstarch/flour mixture next time
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