Carter Family Recipes
Browse recipes and guides
Recent additions

Ultra-light Tempura


The great thing about this method is that the batter can sit for a bit without rising too much and going bad so your waste is reduced and your efficiency is increased because you can make a larger batch at once. This is a nice, light tempura that you can use for a variety of foods.

Tempura Ingredients

  • 125g (4.41 oz.) all-purpose flour
  • 125g (4.41 oz.) rice flour
  • 125ml (4.23 fl. oz.) beer
  • 125ml (4.23. fl. oz.) soda water
  • 3g (0.1 fl. oz.) honey
  • 3g (0.46 oz.) salt

Note: This recipe yields enough product for a 0.5 L (~17 fl. oz) iSi Whip. Double the ingredients if you’re using a 1 L (~34 fl. oz.) iSi Whip and screw on 2 iSi cream chargers one after the other. Shake vigorously after attaching each charger. Halve the ingredients if you’re using a 0.25 L (~8.5 fl. oz.) iSi Whip.

Other Ingredients

  • 16 jumbo shrimp
  • 16 sticks of asparagus
  • Any other vegetables such as mushrooms that you would like to add to the dish.
  • 1 lemon wedge per plate

image
Preparation

  1. Stir all ingredients together to form a smooth batter.
  2. Pass through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whip.
  3. Screw on 1 iSi N2O cream charges and shake vigorously. If using a 1L iSi Whip, add another charge.
  4. Let the batter to rest for approx. 10 minutes before using.
  5. Rinse and peel the shrimp, then devein by cutting an incision down the body.
  6. Heat oil to 190 °C (374 °F) in a pot or deep fryer
  7. Toss peeled white and green asparagus, the cleaned shrimp and any other desired vegetables in flour.
  8. Put the asparagus and shrimp into a bowl.
  9. Expel the batter from the iSi Whip on top, and stir to coat.
  10. Fry the asparagus and shrimp in the oil until golden.
  11. Remove from oil and place on a paper towel to soak up any excess grease and sprinkle immediately with sea salt.
  12. Serve while still warm.

Assembly

Plate 3-5 shrimp along with equitable portions of veggies and a lemon wedge on a serving plate. Garnish with the green of your choice and serve immediately.

Cook’s Note

The batter will last 7-10 days in the fridge

Posted in ,

One response to “Ultra-light Tempura”

  1. Steve W. Carter Avatar
    Steve W. Carter

    We made th shrimp tempura today for lunch. The batter was light and crunchy. The only problem with the recipe was that the batter was too thick to pour through the strainer. We added water to thin it down. Overall an excellent batter which we will use again.

    Reply

Leave a Reply