TEMPURA
Norie Mori
Directions
In a mixing bowl, place flour and liquid: tap water, beer, soda water, egg or water.
Mix with a fork until the batter is just combined. If the batter is too thick, add liquid; if too thin, add extra tempura flour.
Heat the oil in a pot. 170C for Vegetables & Fruits. 185C for Meat & Seafood.
Coat 6-8 pieces of Meat or Vegetable in the batter.
Remove the excess batter and using a slotted spoon, or chopsticks, add to the hot oil.
Place into the pot just below the surface of the oil. Deep fry on both sides until cooked and batter is crispy.
Remove and drain the oil on kitchen paper. Enjoy with dipping sauces (see recipe).
Ingredients
Plain Batter
1C (160g) Casalare Tempura Flour
4/5C (170-200ml) cold water (tap water)
Beer Batter
1C (160g) Casalare Tempura Flour
4/5C (170-200ml) beer
Soda water Batter
1C (160g) Casalare Tempura Flour
4/5C (170-200ml) soda water
Egg Batter
1C (160g) Casalare Tempura Flour
1egg (50g, beaten, not whipped) and 3/5C
(130-150ml) cold water to become 170-200ml in total
** when using only egg yolk, add cold water to become 200ml in total
Vegetables & Fruit
Sliced Pumpkin, Zucchini, Sweet Potato
Potato sliced 5-7mm thickness
Broccoli cut into flowerets
Mushroom
Asparagus - peel bottom & cut into 1/3-half
Green beans
Shredded Carrot & Sliced Onion; Banana, Apple
Protein
Prawns, deveined, peeled; Meat; Fish Fillets
CHORIZO SPIRALS
Casalare Team
Dinner
BEEF LASAGNE
Casalare Team
Dinner