RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4024
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| Recipe Name: |
Extra Terrestrial Tempura - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Shellfish |
Kosher: |
No |
| Ethnicity: |
Japanese |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
8 Each shrimp, 16-20 (xx-large)
1 Tablespoon ginger root grated
0.5 Cup oil, sesame, dark
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Directions:
Shell and devein the shrimp, leaving the tails on. Make three or four 1/4-inch incisions in the inside of each shrimp to prevent them from curling up as they fry. Rinse in cold water, dry with paper toweling and set aside.
Cut each vegetable as indicated above, dry well and arrange on a tray or platter.
In a small saucepan, bring the sake to a boil. Ignite with a match and shake gently while the alcohol burns off. Add the soy sauce, water, clam juice and sugar and return to a boil. Remove from heat, cover and keep warm. Grate the ginger and radish and set aside.
In a large heavy saucepan or deep fryer, combine the sesame oil and the peanut oil and heat to a temperature of 340 to 360 degrees. (test the oil temperature by dripping a few drops of batter into the oil. If the oil is hot enough, the batter will sink part way down into the oil, then rise very quickly to the top)
In a medium mixing bowl, lightly mix one egg yolk together with one cup of the ice water. Add one cup of the flour all at once and fold the flour into the egg mixture with just a few strokes until the ingredients are only barely combined.
Important -- The batter should remain very lumpy. If mixed until smooth the result will be a thick, heavy coating.
Set up an assembly line: Arrange all tools and ingredients from left to right around the cooking area as follows: a) dry shrimp and vegetables to be fried b) remaining sifted flour c) tempura batter d) hot oil e) slotted spoon and chopsticks f) draining rack or paper towels.
Each piece of food to be fried should be dredged in flour with the excess shaken off, dipped quickly in the batter and fried 2 to 3 minutes until golden, turning once in the oil. Remove from the oil with tongs or slotted spoon and drain briefly before serving. Use the batter as quickly as possible, mixing more only as it is needed.
Add the grated ginger and radish to the dipping sauce. Dip each piece of hot and crispy tempura into the sauce and consume. |
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| Nutrition per Serving: |
| Calories: |
1280 |
Total Carbs: |
126.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
43.0 |
Fat: |
74.2 |
Protein: |
30.33 |
| Fiber: |
12.48 |
Sodium: |
72.52 |
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