Email to sweet sara      

Recipe Categories: swtsara's HOME PAGEABM APPETIZERS BBQ BEVERAGES BISCUITS BISCUITSandROLLS BLM BREAD BREAKFAST CAKESandPIES CANDY CANNING CASSEROLES CHINESE COMPLETEMEALS CONDIMENTS COOKIES copycat CRACKERS CROCKPOT DAIRY DEPRESSIONERA DESSERTS DIPS Dough DOUGHNUTS EGGS ETHNIC FINGERFOOD FISHandSEAFOOD FROZENTREATS FRUIT HALLOWEEN HUMOR IMPOSSIBLE INDIAN ITALIAN JAMSandJELLIES JAR JELLO MAKEAHEAD MakeAMix MAKEYOUROWN MEATS MENU MEXICAN Muffins NONFOOD OLDRECIPES PASTA PASTRIES PIECRUSTS PIES PIZZA POTATOES POULTRY QUICHE QUICKBREAD RICE SALADandDRESSING SANDWICHES SAUCES SAYINGS SIDES SNACKS SOUPSandSTEWS TIPSIDEAS VEGETABLES VEGETARIAN VOLUMECOOKING

Tempura Batter for Fish and Vegetables




Source of Recipe


email


Recipe Introduction


This batter can be used for fish, shrimp or fresh vegetables such as
onion rings, mushrooms, eggplant, etc.


List of Ingredients




1 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
1 cup ice water or beer (if you desire a beer batter)
1 egg yolk
2 egg whites, stiffly beaten


Recipe



1.
Stir together four, cornstarch and salt.
2.
Make a well in the center.
3.
Combine ice water or beer and egg yolk, beating with a fork or wisk
until frothy.
4.
Add all at once to dry ingredients.
5.
Slowly stir just until moistened; DO NOT over stir,a few lumps should
remain.
6.
Fold in beaten egg whites.
7.
Use batter immediately.
8.
Heat oil or shortening to 400 degrees.
9.
Add 1 teaspoon salt.
10.
Dip fish, shrimp or vegetables into batter, swirling to coat.
11.
Fry a few peices at a time 2 to 3 minutes or until golden brown.
12.
Drain on paper towels.
13.
Note: Make sure your vegetables are very very dry so the batter will
stick better.