13 tempura green beans sauce Recipes

vegetable oil, soy sauce, fresh lime juice, superfine granulated sugar, all-purpose flour, sesame seeds, beer (not dark ), green beans, trimmed

oil for deep frying, all-purpose flour, sesame seeds, beer, fresh green beans, rinsed and trimmed, salt to taste, soy sauce, lime juice, white sugar

dry mustard, rice wine vinegar (unseasoned), sugar, egg, yellow miso, salt and pepper, all-purpose flour, cold water, baking powder, chopped fresh mint leaves, fresh green beans , trimmed of the stem end, peanut oil (or the amount suitable for your pot or deep frier)

vegetable oil, soy sauce, fresh lime juice, superfine sugar, all-purpose flour, sesame seeds, beer (not dark ), green beans, trimmed

mirin (sweet cooking wine), dashi, light soy sauce, soy sauce, sugar, cooking oil, egg yolk, water, all-purpose flour, cornstarch or potato flour, green beans, washed and ends trimmed

vegetable oil, for frying, all-purpose flour, baking powder, baking soda, club soda, sesame or peanut oil, asparagus stalks, trimmed, green beans, trimmed, soy sauce

seasonal fish and vegetables are used in tempura. the ingredients for tempura in the recipe below are only a few of the many, many common ingredients that lend themselves to this treatment. shrimp; squid; small whole fish like perch, smelt, and goby; white-fleshed saltwater fish; eggplant; green beans; onion rings; sweet potato slices; bell pepper strips; mushrooms - the list could go on for several pages. chicken, beef and pork, however, are not usually prepared as tempura because of their relatively heavier, identifiable taste. chicken and pork are deep-fried in other ways, and beef is often given a more highlighted preparation, say, in sukiyaki., http://japanesefood.about.com/od/tempura/a/cookingtempura.htm, basic steps for cooking tempura, prepare the ingredients ., make tempura batter ., heat vegetable oil in a deep pan to 340-350f degree., lightly dip ingredients in the batter and immediately fry them until crisp. it takes longer to fry vegetables than to fry seafood., drain tempura on a rack ., serve right away with tentsuyu (tempura dipping sauce) or salt. tempura is best served hot. *grated daikon radish is a common condiment., tempura batter recipe - japanese recipe, http://japanesefood.about.com/od/tempura/r/tempurabatter.htm, egg, ice water, all purpose flour, preparation, beat an egg in a bowl. add ice water in the bowl. be sure to use very cold water., add sifted flour in the bowl and mix lightly. be careful not to overmix the batter., tempura dipping sauce recipe, tempura dipping sauce is called tentsuyu in japanese. serve this sauce with tempura., dashi soup stock, mirin, soy sauce, sugar, preparation, put mirin in a pan and heat. add soy sauce and dashi soup stock in the pan. bring the sauce to a boil., tips for making crispy tempura, by setsuko yoshizuka, tip 1: ice, use ice water for the batter. this is really important to prevent the batter from absorbing too much oil., tip 2: batter (tempura batter recipe), do not make the batter ahead of time. try not to over mix the batter and not to coat ingredients with the batter too much., if you are frying both seafood and vegetables, fry vegetables first. then, fry seafood. fry vegetables at 340f degree and fry seafood at 350f degree., tip 4: oil temperature, check the temperature of frying oil , drop a little batter into the oil. if the batter comes up right away instead of sinking to the bottom of the pan, it s about 360 f degree. if the batter goes halfway to the bottom and comes up, it s about 340f degree. this is said to be the right temperature to fry tempura.

all-purpose flour, cornstarch, salt, club soda, chilled, vegetable oil, red pepper, cut into large chunks, handful green beans, trimmed, zucchini , sliced on a bias, soy sauce, for dipping

egg yolk, ice water, rice flour, mirin or sake, tamari soy sauce, sugar, grated daikon radish, ginger, grated, vegetable oil, for frying, sesame oil , for flavoring frying oil, flour , for dusting, shrimp, cleaned, tails on, scallops, broccoli florets, sweet potato, peeled and sliced 1/4-inch thick, carrots, peeled and sliced diagonally in strips, chinese green beans, ends trimmed, mushrooms, stalks asparagus, ends trimmed, red bell pepper, cut in strips, japanese eggplants, halved and cut into 1/4-inch slices

low-sodium soy sauce, rice wine vinegar, lemon, juiced, shrimp, peeled with tails on, rice flour , plus 1 cup for dusting, cold seltzer water, egg yolks, toasted sesame oil, kosher salt, peanut oil, for frying, red bell peppers, sliced into strips, avocados, peeled and sliced thick, lemon, sliced very thin, green beans, shiitake mushrooms, halved, scallions

smoked oysters , or 1 dozen cooked mussels (such as new zealand green kiwi mussels), thawed, bean sprouts, spring onions (scallions), sliced, red bell pepper, de-seeded and chopped into small pieces, red or green chilli, minced (omit if you want your tempura mild), approx. 1 cup vegetable oil (such as canola) for frying, tomato, chopped into small pieces, tempura batter, flour (for a healthier batter, you can use spelt or whole wheat), cornstarch, tapioca or rice flour (note: if you don tsp have these flours, simply use equal parts cornstarch & regular flour), baking powder, cool or cold water, sugar, eggs, beaten, fish sauce (or more to taste), handful of fresh coriander, thai sweet chilli sauce , or regular chilli sauce