Tempura is so easy. I never took any notice before, but it really is. And again, like most easy things (muffins, sloppy joe's, gravy...) you could go to Safeway and pick up a tempura mix, add water and go. But (again), why would you when this is so much easier and better? I will admit that while I was making this for dinner for myself the timing was a little tricky, word to the wise - asparagus and carrots take the longest. I used a wok filled with canola oil, but if you have a deep frier, that would work perfectly too. I do believe that you could do a gluten-free version of this, I will let you know what I find. I suppose this really isn't the healthiest way to enjoy veggies, but some days - like today - that just doesn't matter.
Assorted veggies and/or seafood (ie: shrimp, carrot slices, broccoli, yams, etc.)
1 cup ice cold water
1 egg
3/4 cup flour
1/8 tsp baking soda
lots of cooking oil
Add ice to 1 cup of water, let it sit for a few mins to get really really cold. Srsly, this is important.
In a medium bowl, mix the water and the egg.
Stir the flour and b. soda in water. Leave the batter a little lumpy if possible. At this point, you can stick the batter in rge fridge to cut of the veggies, batter is better if a little bit cold.
If you are using shrimp, peel, de-vein, and pat dry.
If you are using vegetables, clean them and cut them into your desired size. Tougher veggies work better, softer ingredients tend to fall apart while cooking.
7.Heat the oil in a frying pan or wok. Again, using the wooden spoon theory, when oil has had a chance to get hot, hold a wooden spoon, handle down, into the oil, if bubbles rise up around the handle, your oil is ready.
Coat your ingredients in the batter. Place the coated ingredients in the hot oil, turning when the bottom side is browned.
Place the tempura on a paper towel to drain. Serve immediately.
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