NATIONAL TEMPURA DAY

TL 1-7 NATIONAL TEMPURA DAY

1-7 THE TEMPERAMENT OF TEMPURA

It’s NATIONAL TEMPURA DAY!!!  I’ve not always had great success with this dish.  It seems to be a bit temperamental with me.  I think it is a matter of timing – and mine is just not very good, unfortunately.

I did have some degree of success with this recipe.  I think it would be difficult to mess it up.

Rock Shrimp And Asparagus Tempura

INGREDIENTS:

1/2 teaspoon sea salt
1 egg
1 cup ice water
1 cup flour
2 cups panko breadcrumbs
1/2 pound rock shrimp
1 pound asparagus, trimmed
vegetable oil

DIRECTIONS:

In a large bowl, whisk together the salt, egg and ice water. Sift the flour into the bowl and whisk until smooth.

Fill another wide bowl with panko. Dredge the rock shrimp a few pieces at a time in batter, then panko. Set on a plate. Repeat with remaining shrimp and asparagus.

Heat 2 inches of oil in a deep, heavy pot over medium-high heat. When the oil is hot enough to toast a panko crumb in 30 seconds, add the shrimp, a few pieces at a time.

Fry until golden brown on all sides, less than two minutes, then remove to a plate lined with paper towels. Repeat with the remaining shrimp and asparagus. Serve immediately with a wedge of lemon.

There’s also a basic sauce that consists of:

1 cup dashi stock – heat together with: 

  • 1/4 cup mirin
  • 1/4 cup soy sauce
  • 1/2 tablespoon sugar (I use Splenda) 
  • 1/4 cup grated daikon radish (optional)

These ingredients can be found in the Asian food section of your local grocery store.

I really enjoy ordering tempura from a Japanese restaurant!  They really know how to make it right.  I may suggest that we celebrate today in that manner – yum!

No matter what anyone says, my cooking is excellent, even if the smoke alarm sees fit to cheer me on!  – Linda Palmer

There are tons of recipes out there on the internet using everything from sweet potatoes to leeks.  I prefer the asparagus because it’s so bland on its own, but in this recipe it comes to life with flavor and character.

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If only asparagus tasted like McDonald’s French fries!!!  Maybe if we put it in one of these containers it will psych us out???  No???  Well – I tried!

I also like this recipe because it uses panko instead of the traditional flour and cornstarch mix.  I think panko is much easier to cook with and more predictable.  I always get outstanding results.  Give this a try – I think you’ll like it!  Enjoy!  🙂