Tempura of Vegetables and Seafood

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

The word 'tempura' has Portuguese origins, and more specifically, Latin, meaning 'times.' This is how Portuguese missionaries referred to the period of Lent. They also shared with the Japanese a recipe for making Lenten food incredibly delicious using batter and frying. Essentially, you can fry just about anything that comes to hand.

Ingredients

Shrimp - 2 pieces
Smoked haddock fillet - 2 pieces
Smoked Eel - 2 pieces
Squid - 2 pieces
Eggplants - 0 oz
Onion - ¼ heads
Parsley - 1 stalk
Whole egg - 1 piece
Shimeji mushrooms - 1 piece
Dried Nori Seaweed - 1 piece
Tempura Flour - 5 oz
Vegetable Oil - 1½ l
Daikon - 0 oz
Soy Sauce - to taste
Grated Ginger Root - 0 oz

Step by Step guide

Step 1

Prepare the necessary ingredients.

Step 2

Prepare the ingredients for the immersion. Remove the heads and intestines from the shrimp.

Step 3

Cut the squid, salmon, and eel into slices that are not too thin, but also not overly thick.

Step 4

Make several deep cuts in a small piece of eggplant and secure them with a toothpick.

Step 5

Use another toothpick to pierce the onion ring all the way through to prevent it from falling apart while frying. Cut a star shape in the cap of the shiitake mushroom (though this step can be skipped if desired).

Step 6

For the batter, add 100 grams of tempura flour to a bowl. Add the egg yolk and gradually pour in cold water in a thin stream while stirring; you will need about 300 ml.

Step 7

Place a pot with vegetable oil over low heat and let it warm up to 355°F. It should eventually reach a gentle simmer, barely bubbling.

Step 8

Coat all the seafood and vegetables, seaweed, and a sprig of parsley first in the remaining tempura flour, then in the batter, and deep-fry for a minute or two.