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Wednesday, February 18, 2009

Tempura

I like trying out new recipes from across the world which my kid can also have without making a fuss coz he don’t like eating vegetables unless and until they are served in some kind of fried variety maybe plain or with batter coatings!!!


Well here’s Tempura (a Japanese recipe) which can be used as a starter / snack item having a variety of vegetables and which everyone will like…


Ingredients:


  • 8-12 small prawns
  • 2 medium fish fillets
  • 1 medium eggplant (brinjal)
  • 1 medium onion
  • 8 button mushrooms
  • 8 ladyfingers
  • ¼ medium cauliflower
  • 1 lotus root
  • carrot
  • 4 french beans
  • ¼ bunch spinach
  • batter (1 egg)
  • ½ cup refined flour / maida
  • salt, to taste

Procedure:

  1. Shell, de-vein and wash the Prawns thoroughly. Pat dry on a kitchen towel.
  2. (If desired, keep the tail of the Prawn on and make a few incisions on the lower side of the prawn to prevent curling while cooking).
  3. Cut the Fish into small even sized strips.
  4. Wash, trim and cut the Brinjal into thin slices, sprinkle some salt and leave aside.
  5. Rinse and dry the Brinjal. Peel, wash and finely slice the Onion. Clean, wipe and cut the Mushroom into two.
  6. Wash, wipe and cut the tip of the Ladyfingers and make a slit on it without cutting through.
  7. Cut the Cauliflower into even sized florets.
  8. Wash the lotus root thoroughly, dry, cut into slices and keep aside.
  9. Wash, peel and thinly slice the Carrot.
  10. Wash, string and cut the French Beans into 1 inch pieces.
  11. Wash and pat dry the Spinach Leaves and keep them whole.
  12. Heat oil in a deep pan or wok.
  13. While it is getting hot, quickly make the batter by whisking the Egg with ¾ cup cold water.
  14. Gradually mix in the flour and salt. Mix the batter well with a very light hand without working it too much.
  15. When the oil is hot, start frying the ingredients one by one.
  16. Dip each piece into the batter, shake the excess batter off and slide into the hot oil.
  17. Cook till crisp, drain on an absorbent towel / tissue paper.
  18. Serve hot with your choice of dips / sauces.

Pl note: As the batter is light and only just coats the vegetables, it allows a glimpse of the ingredient colour to pep through after cooking, enhancing the attractiveness of the cooking.

Picture courtesy: google

1 comments:

Anonymous said...

Kono din to banaley na....he he he....

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