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Try our version of this tasty Japanese appetizer with LouAna® Peanut Oil.
2 1/2 cups LouAna® Peanut Oil
1 cup rice flour*
1 cup all-purpose flour
2 teaspoons salt
1/8 teaspoon baking soda
2 cups chilled club soda
1 1/2 lbs. medium shrimp, peeled and deveined
1 lb. fresh green beans, trimmed
2 large sweet potatoes, peeled and sliced
1/2 cup rice vinegar
2 tablespoons sugar
6 tablespoons tamari**
1 tablespoon ground fresh ginger
To prepare tempura, pour LouAna Peanut Oil into a large deep fryer; heat to 375°F. Combine flours, salt, and baking soda in a large bowl, stirring well with a whisk. Slowly add club soda, stirring constantly until batter is smooth.
Immediately dip shrimp in batter; fry at 375°F for 4 minutes or until done, turning once. Remove shrimp.
Dip potatoes in batter; fry at 375°F for 2 minutes. Turn potatoes.
Dip beans in batter. Add beans to fryer with potatoes; cook 2 minutes or until done.
Remove potatoes and beans. Serve immediately.
To prepare sauce, combine vinegar and remaining ingredients. Serve with tempura.
*Rice flour makes the coating crisp. Look for it on the baking aisle at most major supermarkets, or substitute cake flour.
**Tamari is a soy-based sauce. If you can’t find it, substitute five tablespoons soy sauce and 1 tablespoon fresh lemon juice.
There are two options when frying tempura. You can take the traditional approach and use propane fryers. They should be used outdoors in accordance with the manufacturer’s safety procedures. Never use them on a wooden deck or leave them unattended. The second option is to use a Masterbuilt® Electric Deep Fryer that can be used indoors on kitchen countertops, tables, inside garages, and on covered patios. Be sure to always keep children and pets away. But either way you choose, always remember:
• Wear oven mitts.
• Avoid use of alcohol and keep a fire extinguisher nearby, as you would with any type of cooking.
Impress us with your cooking prowess! Share a photo of your creation on Facebook or Instagram with #LouAnaCooking
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