Tempura Recipe

Recipe By Slurrp

Tempura is a great example of the Japanese taking foreign food and tweaking it to suit Japanese palates. The method of frying was introduced by Portuguese missionaries in the 1600s. The original dish was meant to be eaten during Lent, when Christians don’t eat meat, but it no longer exists. The word tempura is derived from the Latin phrase ‘ad tempora cuaresme’, which translates to ‘in the time of Lent’. Japanese people understood this to be the dish's name and started calling it tempura. Earlier, tempura was made using vegetables, minced meat balls and fish. It became quintessentially Japanese when chefs began frying fish and vegetables whole in the 18th century. The Japanese tradition of eating fresh food left in its natural state is very prevalent. And so, tempura became a truly Japanese food item when cooks began frying vegetables and fish whole, keeping their unique taste and character intact.

25 Rating -

ingredients serve

Ingredients for Tempura Recipe

  • As required Shrimp
  • As required Kabocha pumpkin
  • As required Sweet Potato
  • As required Eggplant
  • As required Green Beans
  • 3/4 g Cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon Salt
  • 3/4 Cups 0.75 C water with ice cubes
  • As required Oil for deep frying
  • As required Mentsuyu

Directions: Tempura Recipe

Steps To Prepare

  • STEP 1.Cut the vegetables into thick pieces.
  • STEP 1.Cut the shrimp diagonally.
  • STEP 2.Put cake flour in a bowl, with baking powder and salt.
  • STEP 3.Add ice water into the flour mix and mix with chopsticks.

Cooking Directions

  • STEP 1.Heat oil on a very high flame.
  • STEP 4.Dip the vegetables and shrimp in the batter.
  • STEP 5.Deep fry them.

Storage And Serving Method

  • STEP 1.Serve hot.
calories per serving

Current Totals

    Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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    Recipe By Slurrp