Japanese Tempura
Instructions
1. Mix Tempurako/cutlet coat flour (100g) and water (160ml) to make the batter.
2. Mix until it gets a smooth texture.
3. In a heavy pan or skillet, fill the pan to about 75% capacity with Ajinomoto Tempura oil.
4. Heat oil to 160-180c.
5. Fry the harder vegetables first. Avoid using too much batter
6. Do not put too many pieces into the pan at one time. Keep it half full as this will help to maintain the temperature.
7. When the outer edges look cooked, turn over. Repeat twice.
8. Remove completed tempra and place on a rack to drain the excess oil.
9. Remember to cook vegetables first, then the seafood.
10. Before dipping fish in batter, dust with flour. Hold shrimp and fish by the
tail when dipping.
11. Turn over as each piece floats to the top. Small bubbles will form at this time.
12. Remove to a rack.
13. Do not over-cook.
