March 07, 2008

Indonesian Tempura

Ingredients :

  • Peanut oil -- for
  • Deep-frying
  • 2 1/2 cup Rice flour or whole-wheat
  • Pastry flour
  • 3 Eggs
  • 1 1/2 cup Ice water
  • 1/2 cup Coconut milk
  • 1/4 tsp Ground coriander
  • 1 lrg Red bell pepper
  • 1 lb Large prawns
  • 1/2 lb Large scallops
  • 1 cup Sweet potato -- diagonally
  • Sliced
  • 1 cup Broccoli tops

Directions :

  1. In a wok or large, deep skillet over medium-high heat, warm peanut oil to the 350 degrees F mark on a fat thermometer. There should be about 4 inches of oil in the wok or 2 to 3 inches in the deep skillet.
  2. In a blender at high speed, mix together flour, eggs, the ice water, coconut milk, and coriander until very smooth. Pour this batter into a bowl set inside a larger bowl filled with crushed ice.
  3. Seed bell pepper and cut into eighths. Peel the prawns. To cook tempura, dip seafood and vegetables into batter, turning to coat lightly.
  4. Place immediately into hot oil. Tempura should brown in 30 seconds; if it takes longer, oil is not hot enough.
  5. Drain cooked tempura on paper towels. Serve immediately.


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