I put a bunch of flour in a bowl, and then I put a tablespoon or so of cornstarch in there. I squeeze in some ginger juice, a touch of black pepper, and some finely chopped jalapenos. I give it a generous dash of sake, and slowly add ice cold water until I get a thin watery batter that’ll cover the back of a spoon but still barely let you see the silver through it. I leave it a little on the thick side and fry te first shrimp by itself to test the batter for proper fluffiness and texture, and adjust accordingly. One must be wise in the ways of tempura, because all flour is different and you can’t go by exact measurements.
If I’m feeling whimsical when I’m about halfway done, I’ll start throwing other things into the batter. I’ve tried fajita seasoning, oregano, orange juice, whiskey, old bay, all kinds of different things. Then I always try to fry something different, like a string cheese, or a really cold ice cream ball.
My conclusion is that everything tastes good tempuraizaed.
But now my tempura is done, and I feel sad. Oh well, you know what they say:
I was opening this thread figuring that Scylla had come up with a way to make Tempura-battered tempura. Batter covered with batter and deep-fried. The ultimate in unhealthy, greasy crunch.
Oh man… now I have the urge to brave the freezing weather to go get some sushi and tempura as no one delivers here. But I already have KFC on the way. Damn you Scylla, for giving me cravings!
That’s no excuse! What about us poor people who have to brave below 0 temperatures with a windchill and waiting for the bus, just to find our way to the nearest Japanese restauraunt?? Which is downtown??
I can barely make myself a stir-fry. How do you expect me to make tempura?? And without the right ingredients at all! I haven’t even got the makings of a stir-fry!
