Tempura

Along with the molecular gastronomy experiment (see previous post), we needed to cook some actual food. We decided to use a recipe from Ottolenghi’s book, ‘Plenty’. While the book is all vegetarian recipes, we used the tempura batter for chicken, prawns, sweet potatoes, aubergine (eggplant), parsnip, carrots and broccoli.

Recipe:
80g cornflour
80g self-raising flour
210g sparkling water
2 tsp rapeseed oil
1/4 tsp salt
Nigella seeds and chilli flakes to taste

Method:
It couldn’t get any easier than this; add all ingredients to a large bowl and whisk to a smooth runny batter.

Put more cornflour on a plate and coat the veg, chicken, prawns (or whatever else you decide to cook) with cornflour before dipping in the batter and then into hot sunflower oil.

This is a light batter and as we don’t have a deep fat fryer, we use our wok to deep fry. I can’t emphasise enough that hot oil is dangerous and should not be left unattended at any time. It is burny to the touch and fingers should never be put into the oil to see if it has reached cooking temperature.

Please be careful and don’t be an idiot.

If you follow the instructions, you should end up with some delicious lightly battered food. We served ours with soy sauce foam but you don’t have to be that fancy (I’d recommend you aren’t). We also cooked some sushi rice which went very well.

20140803-131950-47990874.jpg

Optional kitchen porn:
Deep fat fryer or wok

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Published in: on August 3, 2014 at 1:22 pm  Leave a Comment  
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