Facts About Tempura
- Tempura did not originate in Japan. The concept of batter frying was brought by the Portuguese, along with Catholicism during the mid-16th century.
- There are 76 calories in Shrimp Tempura, one serving of 3 shrimps.
- In preparing the batter, sometimes sparkling water is used to keep the batter light. For a super tender coating use a mixture of seltzer and vodka!
- Tempura batter is traditionally mixed in small batches using chopsticks for only a few seconds.
- Lumps are traditionally left in the mixture that, along with the cold batter temperature, result in the unique fluffy and crisp Tempura structure when fried.
Two reasons for celebration are up for grabs on this day: you really like Japanese food or you love anything fried. Whether beef, poultry, pork, seafood, a red, yellow or green vegetable (Yep! That's right...grab the veggies!), or your favorite snack, dip it in light, Tempura-style batter and fry, fry, fry away!
One of the all-time favorites for Tempura is shrimp...
Recipe courtesy of America’s Test Kitchen
Tired of trying to get your kids to eat their vegetables? Just fry 'em...Crispy Tempura style, that is!
Crisp Tempura Vegetables (Recipe)
BITE WITH CAUTION!
While recipes for Tempura batter vary, i.e., some with egg, some without, it is consistent that the batter must be COLD and the oil HOT! It is common sense to know the hotness is both inside and out. Be patient! Greedily grabbing a piece of broccoli or a mushroom and shoving the whole thing in your mouth can result in anything but pleasant! As instantaneous as the first bite will be the oozing of HOT juices swirling over, under, around the tongue with burning sensations throughout the mouth!
Take your time...don't ruin a good thing! Enjoy it!