marmalady
Executive Chef
This is a 'homestyle' tempura I learned to make from a Japanese friend - it's neat, because unlike usual tempura where the ingredients are all fried separately, these are mixed together and cooked like a pancake, so the cook can sit and eat with everyone else!
Note - these amounts are approximate - it's a 'touchy, feely' kind of recipe.
1 cup grated carrot
1 cup green beans, sliced very thinly
1/2 cup scallions, green and white parts, sliced very thinly
1 1/2 cups flour
1/2 cup rice flour or cornstarch
1 egg
Ice water
salt, pepper
Put the veg in a bowl, add flours, salt and pepper, and toss together. Beat egg and add, and start adding ice water til you get a batter that's just a little thinner than regular pancake batter. It should be thick, but still come off the spoon.
Heat about 1/2 inch of veggie oil - NOT olive! - in a large skillet on medium high, place batter by tablespoonfuls in oil, and flatten a little with the spoon. Cook on one side til golden brown, and then flip over and cook other side. These can be drained and placed on a cookie sheet in a warm oven if you're making a large batch.
Serve with a sauce made of soy sauce, ginger, garlic, and a little sugar and lemon juice.
Note - you can also add little pieces of chopped shrimp to this.
Note - these amounts are approximate - it's a 'touchy, feely' kind of recipe.
1 cup grated carrot
1 cup green beans, sliced very thinly
1/2 cup scallions, green and white parts, sliced very thinly
1 1/2 cups flour
1/2 cup rice flour or cornstarch
1 egg
Ice water
salt, pepper
Put the veg in a bowl, add flours, salt and pepper, and toss together. Beat egg and add, and start adding ice water til you get a batter that's just a little thinner than regular pancake batter. It should be thick, but still come off the spoon.
Heat about 1/2 inch of veggie oil - NOT olive! - in a large skillet on medium high, place batter by tablespoonfuls in oil, and flatten a little with the spoon. Cook on one side til golden brown, and then flip over and cook other side. These can be drained and placed on a cookie sheet in a warm oven if you're making a large batch.
Serve with a sauce made of soy sauce, ginger, garlic, and a little sugar and lemon juice.
Note - you can also add little pieces of chopped shrimp to this.