Vegetable Tempura With Tofu Chili Dipping Sauce Recipes

Steps:

• Adjust oven rack to upper-middle position and heat oven to 200 degrees. In large, heavy Dutch oven fitted with clip-on candy thermometer, heat oil over high heat to 385 degrees, 18 to 22 minutes.
• While oil heats, make 2 shallow cuts about ¼ inch deep and 1 inch apart on underside of each shrimp. Whisk flour and cornstarch together in large bowl. Whisk egg and vodka together in second large bowl. Whisk seltzer water into egg mixture.
• When oil reaches 385 degrees, pour liquid mixture into bowl with flour mixture and whisk gently until just combined (it is OK if small lumps remain). Submerge half of shrimp in batter. Using tongs, remove shrimp from batter 1 at a time, allowing excess batter to drip off, and carefully place in oil (temperature should now be at 400 degrees). Fry, stirring with chopstick or wooden skewer to prevent sticking, until light brown, 2 to 3 minutes. Using slotted spoon, transfer shrimp to paper towel-lined plate and sprinkle with salt. Once paper towels absorb excess oil, place shrimp on wire rack set in rimmed baking sheet and place in oven.
• Return oil to 400 degrees, about 4 minutes, and repeat with remaining shrimp. Serve immediately with Dipping Sauce.
• NOTE: Do not omit the vodka; it is critical for a crisp coating. For safety, use a Dutch oven with a capacity of at least 7 quarts. Be sure to begin mixing the batter when the oil reaches 385 degrees (the final temperature should reach 400 degrees). It is important to maintain a high oil temperature throughout cooking. If you are unable to find colossal shrimp (8-12 per pound), jumbo (16-20) or extra-large (21-25) may be substituted. Fry smaller shrimp in three batches, reducing the cooking time to 1½ to 2 minutes per batch. See Straighten Out Your Shrimp below for tips on preventing the shrimp from curling.
• DIPPING SAUCE: Mix all ingredients in a medium bowl.

Steps:

• Bring water to a boil in a small saucepan. Add the dashi. Reduce heat to a simmer. Then add the mirin, rice wine and soy sauce. Stir gently until thoroughly blended.
• Cover the pan and remove from heat. Ladle out into individual portions (about 1/4 cup) and serve with a portion of grated ginger.

Steps:

• Saute first 4 in meduium heat.
• Add tofu, cumin, hot sauce, and salt and pepper and saute until crisp and lightly browned (10 min).
• Add rest of ingredients (beans, tomatoes, tomato sauce, carrots, and chili powder).
• Boil, reduce heat and simmer 45 to 55 minutes.

Steps:

• Heat oven to 450F degrees.
• Coat a 15x10x1" baking sheet with spray; set aside.
• In a medium bowl combine panko crumbs, salt, pepper, garlic powder & onion powder.
• In a large bowl toss the vegetables in flour, shaking to remove any excess flour.
• Dip the vegetables, a few at a time, into the eggs, then the panko crumbs mixture to coat.
• Place the vegetables in a single layer in the prepared cookie sheet. (Vegetables can be prepared ahead. Cover & refrigerate for up to 3 hours.)Drizzle the vegetables with melted butter.
• Bake uncovered for 9-11 minutes or until vegetables are golden brown, gently stirring twice.
• Serve immediately with Honey-Mustard Sauce where the ingredients have been stirred in a small bowl.
• Then ENJOY!

Steps:

• finely chop the chili's and garlic.
• Add the sugar, chili's and vinegar to a pan and bring to the boil. Reduce the heat and simmer for 15 minutes. Add the garlic and simmer for a further fifteen minutes until the mixture becomes thickened and syrupy.
• Transfer to a sterilised jar and allow to cool. This can be kept in the fridge for up to a month. (Only lasts a week in our house though!).

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:

• Heat oven to 150C/fan 130C/gas 2. Mix together the sauce ingredients in a small bowl. Make the batter (see right). Cover a baking tray with sheets of kitchen paper. Start to heat a deep-fat frying pan or large wok a third full of oil and have the frying basket, or slotted spoon to hand
• When the oil reaches 190C dip some of the prepared veg briefly into the batter, shake off any excess, then lower straight into the hot oil. Don't crowd the frying basket. Fry for about 2 mins until light golden and crisp, then drain on kitchen paper.
• Repeat with the remaining vegetables in batches, dipping into the batter just before you fry them and remember to let the oil heat back up to temperature between each batch. Keep the tempura warm in the oven, leaving the door slightly ajar so that they stay crisp. They are best served immediately on a warm plate with the sauce alongside for dipping.

Steps:

• 1. Mix dry ingredients well. Add very cold seltzer or beer until desired thickness is acheived. Mix in a little at a time. Mix gently to retain carbonation. Mixture should be used right away while the mixture has the most carbonation. Note: Add a 1/2 teaspoon of baking soda and buttermilk instead of beer or seltzer for a more bread like batter. Let sit a couple of minutes until bubbly Use right away while still bubbly for a crispier result.
• 2. Make sure the oil for frying is very hot or the food will soak up too much oil and be greasy and soggy. The bits of food should be small and will float to the top when done. They should be golden brown. The more done they are the longer they will stay crispy. Fry in small batches to retain the heat in the oil. Drain on paper towels serve on a plain or fancy paper doily. Serve immediately. Note: Make the batter in small batches so when the batter goes flat a new one can be made and more seltzer or beer can be added. I buy the small bottles of seltzer instead of the larger bottles. Bigger bottles lose their carbonation after awhile. For Gluten Free, try garbanzo (chickpea) flour.
• 3. Here is a traditional dipping sauce: Tamari (wheat free) or soy sauce (wheat and soy) A few drops of sesame oil A little water or sake to dilute 1/4 teaspoon of sugar (optional) Dash of cayenne or white pepper (optional) 1/2 teaspoon chopped scallion (green tops only) Mix well. Note: Use very little sake as it will make the sauce a slightly bitter. Add a couple of drops of lemon or orange juice for shrimp tempura. I promised this recipe to member Areatha and dedicate it to her! I hope all of you enjoy it~!