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Tempura Platter with Steamed Rice
Created by: Howcan Team
Ingredients
- 1 pound of shrimp, peeled and deveined
- 1 pound of assorted vegetables (such as bell peppers, sweet potatoes, and broccoli)
- 1 cup of all-purpose flour
- 1/2 cup of cornstarch
- 1 teaspoon of baking powder
- 1 1/2 cups of ice-cold water
- Vegetable oil for frying
- 2 cups of steamed rice
- 1/4 cup of soy sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of grated ginger
- 1 teaspoon of sesame oil
- Sliced green onions and sesame seeds for garnish
Instructions
- Prepare the dipping sauce by mixing 1/4 cup of soy sauce, 1 tablespoon of rice vinegar, 1 tablespoon of grated ginger, and 1 teaspoon of sesame oil in a small bowl. Set aside.
- In a large bowl, combine 1 cup of all-purpose flour, 1/2 cup of cornstarch, and 1 teaspoon of baking powder.
- Gradually whisk in 1 1/2 cups of ice-cold water until the batter is smooth. It should be thin enough to lightly coat the ingredients but thick enough to cling to them.
- Heat vegetable oil in a deep pot or fryer to 350°F (180°C).
- Dip the shrimp and assorted vegetables into the batter, allowing any excess to drip off, and carefully place them into the hot oil. Fry in batches for 2-3 minutes, or until golden and crispy.
- Use a slotted spoon to transfer the tempura to a paper towel-lined plate to drain excess oil.
- Serve the tempura on a platter with steamed rice, garnish with sliced green onions and sesame seeds, and serve with the dipping sauce on the side.
- Enjoy your delicious tempura platter with a side of steamed rice!
Tempura, a beloved Japanese dish, has a rich history dating back to the 16th century. It was introduced by Portuguese missionaries and quickly became a staple in Japanese cuisine. The dish consists of seafood, vegetables, and sometimes even fruits, coated in a light, crispy batter and deep-fried to perfection. The key to a delectable tempura platter lies in the batter - it must be light, airy, and perfectly seasoned. When served with a side of steamed rice, the combination creates a delightful harmony of flavors and textures. Today, the best tempura platters can be found in renowned restaurants in Tokyo, where skilled chefs meticulously prepare and fry each ingredient to crispy perfection. The art of tempura-making requires precision and expertise, as the batter must be just right to achieve the desired crunchiness without being greasy. For a twist on the traditional tempura platter, some chefs incorporate unique ingredients or experiment with different dipping sauces to elevate the dish. Whether enjoyed in a high-end restaurant or a cozy local eatery, a well-executed tempura platter with a side of steamed rice is a true delight for the senses.
40 min
4
450 calories
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