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How to make a tempura paste

Tempura is a doughnut paste very popular in Japan, very fast and simple to make, it must be quite fluid. 

The origin of tempura

Today a typical Japanese dish, tempura owes its origin to the Portuguese who landed on the Japanese coast in the 16th century.

They used to cook fish and seafood in a doughnut paste during the fasting of the Four Times 

The Japanese used this method of cooking to create tempura. Tempura is a very light frying that allows the basic ingredient to retain all its flavour.

This dish, simple in theory, is in practice quite difficult to succeed. The various ingredients, cut into pieces, are dipped in flour and then rolled into a paste made of ice water, flour and eggs. They are then fried for 2 or 3 minutes

The thermal shock, the key to success?

The use of sparkling water would bring lightness to the preparation. But if you don't have sparkling water from cold or even icy water this is the most suitable! This is for the thermal shock between your doughnuts and the hot oil that guarantees the success of the tempura paste

I made a very simple tempura to fry preferably raw shrimp or zucchini. It's up to you to perfect your version by flavouring this doughnut paste with spices and herbs. You will thus bring another dimension to the food you will use: eggplant, onions, etc., etc. Don't forget the accompanying sauce!

Preparation: 5 minutes

Cooking time: 5 minutes

Serves 4

  • 1 egg
  • 125g flour
  • 125g very cold or cold gaseous water also

 

Realization: 

 

Step 1

In a bowl, beat the whole egg. Add water and mix again.

 

Step 2

Sift the flour and stir in half to begin with. Mix well to remove any lumps and thus get a smooth paste.

 

Step 3

Add the other half of flour and mix again. Season with salt and pepper, you can add spices or herbs.

 

Step 4

If at this point the dough seems too thick for your liking, add water. Otherwise, start by doing a first try and depending on the result, you can add water … Or not!

 

Step 5

Prepare your pieces of meat, shellfish or fish. For vegetables, onions, etc … Cut out slices about 2 to 3 mm thick.

 

Step 6

Dip the food in the tempura, remove a little extra and brown it in the fryer. When you like the colouring, remove the doughnuts and place them on paper towels.

 

Step 7

Don't forget to make a sauce to accompany the doughnuts.

 

If you liked how to make his tempura paste, feel free to leave me a note before you leave

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