Wednesday, May 1, 2013

Eat This: Easy Tempura

Shrimp, broccoli and green bean tempura

I love tempura.  Hot. Crisp. Light.  I also hate cleaning up after making it, but sometimes the sacrifice is worth the trouble.  Tonight I made shrimp, broccoli and green bean tempura with a VERY simple tempura batter.  You should try this some time. It's delicious.  I'm also including a uber easy knockoff on the Bonefish Grill's Bang Bang sauce, which I love along side the shrimp.  Ponzu right out of the bottle is awesome on the veggies.

Tempura Batter
Ok, pay CLOSE attention:  equal parts rice flour and club soda.  That's it.  I used a cup of each for 16 shrimp, green beans and broccoli.  It should be the consistency of very thin pancake batter.

Bang Bang Sauce Knockoff

Another easy one equal parts of a GOOD mayo - I use Duke's - don't cheap out and do NOT use low fat and one part Thai garlic chili paste. Ideally let it sit overnight to meld the flavors.

I used a "Fry Daddy" - it's the perfect piece of kitchen equipment for this. It fries at 350 degrees and it is consistent.  I used Canola oil. Great flavor neutral oil.  Peanut has a higher smoke point but when you are frying at 350 it makes no difference.

Do the veggies first and put on a rack in a 200 degree oven to stay warm.  The broccoli takes about 2 minutes.  More and it gets bitter.  Green beans take about 4 and when they get "quiet" they are ready. Crispy. Delicious especially when you finish with some Fleur de Sal.

The shrimp take about 2-3 minutes depending on size. Don't overcook them!!


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