Authentic Seafood and Vegetable Tempura
Difficulty Elevated
Cuisine Japanese
Diets Pescatarian, Omnivore
Yield 4 Servings
Nutrition Facts
Authentic Seafood and Vegetable Tempura
A elevated Japanese dish perfect for pescatarian and omnivore diets. Using fresh ingredients from your pantry, customized by our World Class AI Chef.
Nutrition Facts
Cooking Steps
Each component prepared separately.
Dipping Sauce
Ingredientssubstitutes
Dipping Sauce
soy sauce
-
50ml
Water
-
100ml
white sugar
-
10g
Rice Vinegar
-
15ml
Dipping Sauce Instructions
Prep
1. Combine the soy sauce, water, white sugar, and rice vinegar in a small saucepan.
Cook
2. Bring the mixture to a gentle simmer over medium heat.
3. Whisk until the sugar is fully dissolved, then remove from heat.
Serve
4. Allow the sauce to cool to room temperature and serve in individual small dipping bowls.
Seafood and Vegetables
Ingredientssubstitutes
Seafood and Vegetables
Salmon Fillet
-
250g
shrimps
-
200g
asparagus
-
100g
sweet potatoes
-
150g
zucchini
-
100g
canola oil
-
1000ml
Seafood and Vegetables Instructions
Prep
1. SAFETY: Wash hands and clean all surfaces thoroughly after handling raw salmon and shrimp. Peel and devein the shrimps, leaving tails intact.
2. Slice the salmon fillets into 2cm thick strips. Peel the sweet potato and slice into 5mm rounds. Cut zucchini into thin rounds.
3. Trim the tough ends of the asparagus. Pat all seafood and vegetables completely dry with paper towels.
Cook
4. Heat the canola oil in a deep pot to 175°C. Check the temperature with a kitchen thermometer.
5. Dredge each piece of seafood and vegetable lightly in a tiny amount of dry cornstarch to help the batter stick.
6. Dip each piece into the cold batter and carefully lower into the hot oil. Fry in batches for 2-3 minutes until crisp and pale golden.
Serve
7. Remove with a slotted spoon and drain on a wire rack. Serve immediately while hot.
Tempura Batter
Ingredientssubstitutes
Tempura Batter
all-purpose flour
-
120g
Cornstarch
-
30g
egg yolks
-
20g
sparkling water
-
200ml
Tempura Batter Instructions
Prep
1. Place the sparkling water and egg yolk in the freezer for 10 minutes to ensure they are ice-cold.
2. Sift the all-purpose flour and cornstarch together twice into a chilled bowl.
6. Keep the batter bowl resting inside another bowl filled with ice to keep it chilled while frying.
Cook
3. Whisk the cold egg yolk and cold sparkling water together until just combined.
4. Add the flour mixture to the liquid. Use chopsticks to stir only until just incorporated; do not overmix.
5. Lumps of flour should remain in the batter to create the signature lacy, light texture.
Explore the Flavor Galaxy
Ingredient Substitutes
Can't find an ingredient? Here are smart swaps.
Instead of
Salmon Fillet
filet
whole salmon
Instead of
asparagus
celery
rhubarb
Instead of
sweet potatoes
beets
carrots
parsnips
Instead of
zucchini
acorn squash
butternut squash
chayote
Instead of
canola oil
extra virgin olive oil
grapeseed oil
olive oil
Instead of
all-purpose flour
almond flour
barley flour
buckwheat flour
Instead of
Cornstarch
all-purpose flour
almond flour
barley flour
Instead of
egg yolks
whole eggs
egg whites
Instead of
soy sauce
fish sauce
gochujang
hoisin sauce
Instead of
Water
sparkling water
Instead of
white sugar
brown sugar
glucose
honey
Instead of
Rice Vinegar
Beef Stock, Cube
beurre blanc
Chicken Bouillon Cube