Vegetable Tempura
Source of Recipe
by Millie, from BH&G Wok Cuisine
2 C all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 egg yolks beaten
2 C iced water
In a mix bowl, combine flour, baking soda, and salt. Make a well in the center of the dry ingredients. Combine egg yolks and iced water; add all at once to flour mix. Stir just til combined {a few lumps should remain}.
Dip, shrimp, fish, veggies, etc, a few at a time, swirling to coat. Fry a few pieces at a time, in hot oil for 2 ~3 min’s or til golden, turning once. Using a strainer or slotted spoon, remove food from oil. Drain on rack or on paper towels. Keep warm in 300* oven while frying the remaining pieces. Serve with dipping sauces if desired.
DIPPING SAUCES:
HONEY DIPPING SAUCE
1/2 C honey
2 T soy sauce
1 tsp grated gingerroot
1/4 tsp crack black pepper
Combine in small saucepan n’ cook n’ stir til heated through. Serve warm. Makes about 2/3 C sauce.
NUTRITION INFO {per tablespoon}:
51 calories, 0 g protein, 14 g carbohydrate, 0 g fat, 0 mg cholesterol, 195 mg sodium, 19 mg potassium
CHINESE MUSTARD SAUCE:
1/4 C brown mustard
2 T snipped cilantro
2 tsp water
1 tsp sesame oil
Combine together in small bowl cover and refrigerate overnight. To serve, bring to room temp.
Makes about ¼ C
NUTRITION INFO {per Tablespoon}:
25 calories, 1 g protein, 2 g carbohydrate, 2 g fat {0 g saturated}, 0 mg cholesterol, 195 mg sodium, 24 mg potassium.
SPICEY DIPPING SAUCE
2 T hoisin sauce
2 T soy sauce
2 T sake or dry sherry
1/2 tsp sugar
1/2 tsp chili powder
Mix together in small saucepan n’ heat to boiling. Reduce heat; simmer, uncovered, about 5 min’s or til reduced to ½ C. Serve warm or cool. Makes ½ C
NUTRITION INFO {per Tablespoon}:
17 calories, 1 g protein, 3 g carbohydrate, 0 mg cholesterol, 350 mg sodium, 23 mg potassium.
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