Ingredients
- 1 pound flour, (3 cups)
- 1/2 pound cornstarch, (1 1/2 cups)
- 3 eggs
- 1 1/2 to 2 cups crushed ice
- 1/2 cup club soda
- Pinch of salt
- 2 Shiitake mushroom caps
- 4 thin slices of carrot
- 1 zucchini, sliced
- 2 whole scallions
- 1 sweet potato, sliced
- 4 large tail-on shrimp, peeled and deveined
- 2 tablespoons flour, for dredging
- 3 cups oil
For the Sauce:
- 1 tablespoon soy sauce
- 1 1/2 teaspoon sherry
- 1 1/2 teaspoon rice wine vinegar
- 1 tablespoon thinly sliced green onions
- 1 tablespoon water
Directions
In a bowl combine sauce ingredients and set aside. Place oil in a deep fat fryer or heavy saucepan and heat until a deep fry thermometer registers 375 degrees. Meanwhile, in a bowl sift together flour and cornstarch. Then add eggs, ice, club soda, pinch of salt and stir just to pull together, not to mix completely. Dredge the vegetables and shrimp in flour and dip into the flour mixture. Carefully drop into the fryer and cook until golden. Serve with the sauce.
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By ladyalzena_12921938
alpharetta, 49
on June 08, 2010
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and I don't use that word lightly, like some. I also normally don't comment, but felt compelled to counter balance the negative review because this is the BEST tempura batter I have eaten, bar none - as good as any restaurant I've ever tried, too. I have tried to cook my own tempura batters many times over the years and have usually been VERY disappointed - very flat and boring - and I am a great gourmet cook, but could not figure out why they were never even close to the types you get in restaurants. This recipe is the answer - and is EASY --- but it is the cornstarch and the CLUB SODA that is the KEY --- they are what makes it work - DO NOT just substitute plain water, which is what all other recipes I tried said to use. It actually took two trips to the store - sent my teenage daughter for it, but said she couldn't find it... made a second trip MYSELF to make sure --- and it was DEFINITELY WORTH IT cuz I've finally FOUND THE SECRET TO GREAT TEMPURA BATTER -- THANK YOU EMERIL!!!
By hghmiami_6856380
Fairfield, OH
on January 25, 2007
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I find it amazing someone thought this recipe and cuisine was "hideous." This is a standard method of cooking tempura. I'm sure Emeril is not losing sleep over the first review, but I feel compeled to counter it. My family and I love Japanese cuisine: sushi, tempura, shabu-shabu, etc. There is absolutely nothing wrong with this recipe unless you're a 'meat and potatoes' person. I encourage all to try Japanese cuisine and this is a great first step. Having said this, there is a technique to making good tempura. I suggest using tempura flour, available at Asian markets. Don't overmix the flour - lumps are okay and even desirable. Oil temperature is critical. Vegetables take longer to cook than seafood. Shrimp need to be cut to prevent curling. For all details, visit a Japanese recipe website for complete instructions.
By bsavage_2447585
Houston, TX
on May 11, 2006
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Hideous, absolutely hideous.
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