Cheryl has just visited Samba Sushi in London and loves a bit of sushi, here a few recipes to have a go with.
At the end of the night…for Cheryl it was
At the start of the night
Okay months apart and then he goes off to party more and she comes home…I will give it a week and then we will read about the break up!!!! Bye Bye Boyfriend!!! hello single life…….
Prawns and fresh seaweed tempura
- 3-4 dozen large fresh prawns
- a few sheets freshly collected sea lettuce, rinsed in fresh water and trimmed as required
- oil for deep frying
- small bunch spring onions, cut to 3cm/1½ in lengths
- For the tempura batter
- 250g/9oz plain flour
- 1 large or 2 small egg yolks
- 350ml/11½fl oz water
- pinch of salt
- For the dipping sauce
- 2 tbsp soy sauce
- 1 tbsp rice wine vinegar
- spring onions, finely chopped
- If using live/raw prawns, bring a pan of well-salted (or sea) water to the boil and blanch the prawns for about 30 seconds. Leave to cool and peel.
- Wrap each prawn in a piece of sea lettuce and thread onto cocktail sticks, interspersed with lengths of spring onion. (Aim for three medium or two large prawns per stick).
- Make the batter by mixing all the ingredients together, adding more water if necessary to bring it to the consistency of thick paint (do not worry if it has lumps in it).
- Make the dipping sauce by mixing the soy sauce and rice wine vinegar together and adding the chopped spring onions.
- Heat the oil in a pan, then dip the cocktail sticks 3-4 at a time in the batter and drop straight into the oil. Fry until crisp (about 1 minute), drain briefly on kitchen paper, sprinkle with salt and serve immediately.
- Eat by picking up the sticks by the long end, dipping in the sauce, and eating in your fingers off the stick.
To make this version of vegetable tempura you will need:
- 1½ -2 pounds of chopped vegetables. I will be using broccoli, eggplant, carrots, and cauliflower
- 1 cup flour
- 1 egg
- 1/8 tsp baking soda
- 1 cup icy cold water
- enough vegetable oil to immerse vegetables
- 2 cups panko
Traditionally, a flour based batter is created using egg, flour, and extremely cold water. Most recipes recommend mixing the batter with chopsticks briefly so the signature tempura batter lumps remain and the consistency is what tempura aficionados have come to know and love.
Mix Tempura Ingredients
So mix your egg and ice cold water in a large bowl…and then sift your flour into this. Stir briefly with chopsticks. Remember the lumps are part of the dish.
Add Oil to Pot
For a deep fried dish tempura is pretty light. You want to pour enough oil into the bottom of a large sauce or stock pot to ensure the vegetables will be covered while frying.
To make sure the temperature is hot enough to fry, drop some batter into the oil, if it sinks halfway to the bottom and rises back up the oil is ready to cook the vegetables. Setsuko Yoshizuka, About.com’s Japanese cuisine expert, not only recommends this, she also says the correct temperature for frying the vegetables is 340 degrees Fahrenheit.
Flour and Fry Tempura Vegetables
Take your vegetables and dredge them lightly through the flour batter and then roll them in the Panko. Now begin cooking your vegetables in the hot oil. Approximately 2 minutes total – ensuring all the pieces reach a golden brown color.
Let the finished vegetables drain for a few minutes on a plate lined with paper towels.
Make Dipping Sauce
Dipping sauces vary from more simple and direct… combining saki, soy sauce and sugar, to more complex….to ones that include mirin – a Japanese sweet wine.
Vegetable tempura is best eaten as soon as it’s made and if you cover it, it gets mushy.
This vegetable tempura looks fantastic.