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Tempura (Seafood & Vegetables)Tempura

Seafood & Vegetables

Use packaged tempura batter (Golden Dipt from McCormick, for example), which can be purchased at most grocery stores.


Or you can make your own tempura batter from scratch:


Golden Dipt from McCormickTempura Batter:

In a bowl, beat the egg with a whisk. Add ice water and sifted flour; mix lightly. Do not over-mix batter.


Dredge shrimp in prepared tempura batter; gently shake to remove excess. Heat vegetable oil in a large pot or wok. Fry shrimp in oil until the batter turns a light golden brown; drain on paper towels. Dredge the cut vegetables in prepared tempura batter. Fry until light golden brown; drain on paper towels.


Suggestions: Serve with Teriyaki Sauce.


History: Tempura is a Japanese dish of battered and deep-fried seafood or vegetables. Tempura was introduced to Japan in the mid-16th century by early Portuguese Jesuits. The word tempura describes the technique of dipping fish and vegetables into a batter and frying them. [Source: Wikipedia].


*Tempura image (C) Premeditated Chaos (2004). Image released into the public domain by author and copyright holder.


Food Fare: Japanese RecipesRelated Link:

Food Fare Culinary Collection: Japanese Culture & Cuisine


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