Mom's Tempura
Until I had mom's tempura, tempura was not quite on my food radar. Whatever I experienced was a far cry from mom's crispy yet tender morsels of heaven. So perfectly fried that though it was bathed in oil, it was still light to the taste buds.
I asked mom for her recipe and had to wait a while to get it because mom didn't have a recipe. She did it by sight, with no exact measurement. She had to measure what she would put in to come up with this:
1. Prepare seafood (shrimp, calamari, scallops) and vegetables (mushroom, sweet potato sliced into thin rounds, green beans or small green peppers).
2. Mix 1 cup of frying mix or flour and 1 cup of iced water until flour is moist and lumpy. Do not overmix.
3. Heat vegetable oil (preferably canola oil) in wok or deep pan (350 to 400F)
4. Lightly dip ingredients in the batter and immediately fry until brown. Vegetable first and seafood next. Drain on paper towels.
Note: If squid is large, clean and then par boil for a short time. Wash with cold water, cut and then coat with dry flour miex first. Then dip in the batter. This will reduce splatter.
I asked mom for her recipe and had to wait a while to get it because mom didn't have a recipe. She did it by sight, with no exact measurement. She had to measure what she would put in to come up with this:
1. Prepare seafood (shrimp, calamari, scallops) and vegetables (mushroom, sweet potato sliced into thin rounds, green beans or small green peppers).
2. Mix 1 cup of frying mix or flour and 1 cup of iced water until flour is moist and lumpy. Do not overmix.
3. Heat vegetable oil (preferably canola oil) in wok or deep pan (350 to 400F)
4. Lightly dip ingredients in the batter and immediately fry until brown. Vegetable first and seafood next. Drain on paper towels.
Note: If squid is large, clean and then par boil for a short time. Wash with cold water, cut and then coat with dry flour miex first. Then dip in the batter. This will reduce splatter.
Comments