Thursday, February 5, 2009


Spanish and Portugese missionaries to Japan developed tempura because it reminded them of foods from home. The Japanese have extended the concept to include many types of fish, shellfish and vegetables. Hence, Tempura became a Japanese specialty. Below is the recipe from Wok Cuisine Book. You can use the tempura batter for shrimp, fish and vegetable.

8 ounces fresh or frozen peeled and deveined medium shrimp
8 ounces fresh or frozen fish fillets (about 1/4 inch thick)
cooking oil or shortening for deep-fat frying
2 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
2 beaten egg yolks
2 cups ice water
3 cups mixed fresh vegetables (asparagus, cut into 2-inch pieces; broccoli flowerets; sweet potato slices; mushroom halves; sweet peppers, cut into thin strips; and/or carrots, cut into thin strips)
Sherry Dipping sauce (see recipe below) and/or Chili Dipping Sauce, Sweet-and-Sour Dipping Sauce, Spicy Dipping Sauce, Chinese Mustard Sauce, Honey Dipping Sauce, or Vinegar Dipping Sauce (optional)

*Thaw shrimp and fish, if frozen. Cut fish into bite-size pieces. In a wok or 3-quart saucepan heat 1 1/2 to 2 inches of cooking oil or shortening to 365 degrees. If desired, prepare one or more of the dipping sauces. Meanwhile, for batter, in a mixing bowl combine flour, baking soda, and salt. Make a well in the center of the dry ingredients. Combine egg yolks and ice water; add all at once to flour mixture. Stir just till combined (a few lumps should remain).

* Dip shrimp, fish and vegetables into batter, a few pieces at a time, swirling to coat. Fry, a few pieces at a time, in the hot oil for 2 to 3 minutes or till golden, turning once. Using a wire strainer or slotted spoon, remove food from oil. Drain on a wok rack or on paper towels. Keep warm in a 300-degree oven while frying remaining pieces. Serve warm. If desired, serve with dipping sauces. Makes 10 appetizer servings.

Sherry Dipping Sauce: In a saucepan combine 1 cup chicken broth, 2 tbsps soy sauce, 2 tbsps dry sherry, and 1 tbsp white vinegar. Heat mixture just to boiling. Serve warm.


zuveena said...

sarap naman lahat ng mga foods mo huhuhuhu...yan tuloy bigla kong na miss pagkaing pinoy huhuhuhuu.....pahingi naman huuu

ღ Ms. Joy mH ღ said...

hello fel,
Please update my blog A Mother's Journal to A Momma's Journal and my url from to

Thank you!

wow looks yummy!!!! hehehe

Evita said...

I love Tempura. I'm a shrimp/lobster/prawns person. But whenever I make it I just dip it in ready made sauce. Thanks for sharing the sherry dipping sauce. Will try it.