Deep Fried Pork Or Beef Tempura Recipes

Steps:

• Heat 1 to 2 inches of oil in a saucepan or deep fryer over medium-high heat.
• Stir tempura mix and water together to make a loose batter.
• Cut tough ends from the bottom of the asparagus spears. Dip into the batter, making sure spears are evenly coated.
• Carefully add 5 to 6 asparagus spears to the hot oil. Fry until they float to the top, 30 seconds to 1 minute. Drain on paper towels and season with sea salt. Repeat with remaining asparagus.

Steps:

• Whisk light soy sauce, mirin, and dashi granules together in a bowl for the sauce; set aside.
• Whisk water and egg yolks together in a bowl until well combined. Sift in flour and whisk until just combined; batter will be a bit lumpy.
• Heat vegetable oil in a wok or a deep saucepan until very hot, but not smoking.
• Dip sweet potato, onion, bell pepper, green beans, and shiitake mushrooms one by one into the batter and transfer immediately into the hot oil. Deep-fry tempura in batches, making sure to not overcrowd the wok, until batter is golden brown, 2 to 3 minutes per side. Remove from oil and transfer to a plate lined with paper towels to drain excess oil. Repeat until all vegetables have been used. Serve hot with dipping sauce.

Steps:

• (Spelled "tenpura") refers to classic Japanese deep fried batter-dipped seafood and vegetables. Small dry bite-sized pieces of food are dipped in flour, then in batter, and then deep fried for 2-3 minutes. Batter-coated frying was adapted from 16th century Spanish and Portuguese missionaries to Japan. Cooked bits of tempura are then either dipped in tentsuyu sauce (roughly three parts dashi, one part mirin, and one part shoyu) or sprinkled with scant sea salt before eating. Tempura is commonly served with grated daikon and is eaten hot immediately after frying. In Japan, restaurants specializing in tempura are called "Tempura-ya" and range from inexpensive fast food chains to highly revered and very expensive five-star restaurants. Many restaurants offer tempura as part of a set meal or a bento (lunch box). Often cooked in this fashion are shrimp, squid, shiitake mushroom, sweet potato, pumpkin, burdock, carrot, zucchini, a wide variety of fish, and many others. Things not generally served as tempura include rice and other grains, processed food such as tofu (although tofu tempura is occasionally seen in westernized Japanese restaurants), and fruits. Notable exceptions are ice cream and banana. Tempura is also used in combination with other foods. When served over soba (buckwheat noodles), it is called tempura soba or tennsoba. Tempura is also served as a donburi dish where tempura shrimp and vegetables are served over steamed rice in a bowl (tendon).

Steps:

• Lightly pound meat. Slice meat into strips, 1/2 x 4 inch. Mix flour, egg, and milk together. Dip meat into the batter. Coat with bread crumbs. Deep fry in preheated oil at 360 degrees. Cook until golden brown. Serves 4 people.

Steps:

• Heat oil in a deep fat fryer to 375 degrees F (190 degrees C).
• In a large resealable plastic bag, combine the flour, garlic powder, seasoned salt, chili powder, cinnamon, coriander, basil, cumin, ground turmeric, paprika, and salt. Place pork steaks in the bag one at a time; seal, and shake to coat.
• One at a time, place pork steak into hot oil, and cook until it turns deep brown and floats. Remove to paper towels. Repeat process with remaining pork steaks.