Tempura Beer Batter | Servings | Prep Time |
| 1cup | 5minute |
| Passive Time |
| 30minute |
|
|
Ingredients
Tempura Beer Batter Ingredients:
- 1/2cup flour, cake or pastryor other low protein flour
- 1each egg, extra large,cold
- 1/2cup beer,such as Japanese Rice Lager or Brown Ale, ice cold
Other Tempura Ingredients:
- 1each eggplantsliced
- 1each carrot,peeled and sliced lengthwise
- 1each potato,peeled and sliced
- 10each green beans,or Chinese Long Beans, prepared
- 10each prawns | shrimp,shelled and de-vined
Instructions
Tempura Beer Batter Directions:
- Sift the cake flour into a bowl, then make a well in the center. Crack an egg in the center and whisk until it’s an even color and lightly frothy. Add the ice-cold beer to the egg and mix, slowly incorporating the surrounding flour until a smooth batter is created. Be careful not to over-mix the batter, which will form gluten and create a tougher finished product. Fill a second bowl (about the same size, if not slightly bigger) with crushed ice, enough water to create a small pool, and a tablespoon of salt. Place the first bowl over the second to keep the batter as cold as possible. Prepare the other ingredients and bring the fry oil to temperature while the batter rests for 30 minutes.
Tenkasu Directions:
- Heat a frying oil (peanut, rice bran, or another high smoke-point oil) to 350°F | 177°C. Ready a skimmer and a plate or sheet tray covered with paper towels. Carefully drizzle the tempura batter over the surface of the hot oil with a soup spoon to prevent splashing (and possible burns). Add 2 – 3 spoonfuls per batch. The batter will form beads. Using the skimmer, break up any ropes of batter and cook on all sides, until golden brown. Scoop the beads onto the paper towel-lined tray and repeat the process, using all the batter. Cool completely and use immediately or store in an airtight jar.
Tempura Cooking Directions:
- Prepare chopped carrots, slices of yam, broccoli flowerets, snap peas, parsnip or eggplant ribbons, other vegetables, or peeled and de-veined shrimp. Dredge in Tempura Beer Batter. Deep fry in 350°F | 177°C oil for 3 – 4 minutes until they float and turn golden brown. Drain on paper towels and serve immediately.