Friday, July 13, 2007


Tempura was brought to Japan by the Potuguese. Today Tempura is a very popular Japanese food, and as well one of the best known outside of Japan.


3 egg yolks
2 cups very cold water
2 1/2 cups flour
oil (for frying)

Assorted seafood and vegetables (I like scallops, shrimp, small halibut pieces, mushrooms, fresh green snap peas, etc), use your favorite. Heat oil to 375.

  • Combine yolks with water; mix well.
  • Gradually stir in the flour; stir from the bottom of the bowl, gently.
  • Do not overstir, this is the secret of a light batter.
  • Some flour will still float on top of the batter.
  • Pat seafood and veggies dry.
  • Dip pieces in batter, let drain a little.
  • Drop a few pieces at a time into hot oil; fry for only a minute or two, till golden.
  • Drain on paper toweling.
  • Serve with assorted sauces for dipping.

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