Tempura is a light and crunchy Japanese batter that can cover almost anything and make it taste delicious. Often vegetables like sweet potato or bell pepper or seafood such as shrimp are covered in tempura batter and fried, all which pair beautifully with Riesling. When I asked a friend how to make tempura at home she explained, depending on how you want your batter to turn out, there are two ways of making tempura batter:
1. If you want to achieve a flat and crunchy batter like a croquette, coat shrimp in flour, dip in beaten egg, then coat with panko crumbs. Deep-fry until browned.
2. To recreate a restaurant-style light and crunchy batter, beat an egg in a bowl, add ice cold water and flour into the bowl and mix gently. Make sure the batter stays cold as the crunchiness comes from the temperature difference between the batter and oil. (Proportions are approximately one egg, one cup water, one cup flour) Dip shrimp into batter and fry.
Panko crumbs can be purchased at any grocery store with an Asian section.
Tempura is easy to make and a great way to add satisfaction to any meal. ANUPA SIMON