Tempura is a Japanese dish. Tidbits are dipped in a batter of flour, water, and egg yolk, sizzled to golden in hot fat (by all means, use your wok for this if you have one), drained, and artistically arranged and served, usually on a doily-lined flat basket. The consistency of the batter (which must be neither too thick nor too thin) and the temperature of the oil (350° is just right) are of the utmost importance. Tempura cannot wait; it must go directly from wok to table.
- 5 asparagus, cut into 2 or 3
long diagonal pieces - 1-2 large carrots, sliced 1/4" thick on diagonal
- 10 green beans, ends trimmed
- 2 small zucchini, cut into thick sticks
- 1 bell pepper, cut into strips, pith and seeds removed
- 6 shitake mushrooms, soaked in warm water
- 6 large parsley sprigs, stems removed, dried
- 4 Nori seaweed, cut into quarters (available in Japanese markets)
Clean and cut vegetables; make certain they are dry.
Gradually add ice water to flour with a whisk till mixture is the consistency of heavy cream. Beat yolks and whisk into mixture.
Heat oil to 350° in wok or large sauté pan. Dip vegetables into batter and fry till golden (1-2 minutes). Do not crowd pan. Drain.
Chilis Mazel
- 6 fresh green chilis
- 1 recipe Mazel Cheese Mexican, warmed
- Ice water
- 3/4 cup flour
- 1 egg yolk
- Safflower oil to deep fry (about 11/2 qts.)
- 1 recipe of cooked Salsa Mazel
Slit chilis lengthwise, just long enough to stuff with Mazel Cheese Mexican. Clean out seeds, etc. Stuff with Mazel Cheese mixture and set aside.
Gently whisk enough ice water into flour to make it about the consistency of heavy cream. Beat yolk with a fork, then whisk into batter.
Heat oil to 350°. Dip each chili into batter. Cook in oil till golden (1-2 minutes)
Drain on paper towels.
Served cooked salsa over chilis.
YIELD: 2 servings.
The timing on deep frying is difficult to pinpoint. Variables include size of pan, the amount of oil used, temperature of oil, desired color of finished product, etc. Do not crowd pan.