Tempura is a special menu that our family has enjoyed together over the years. We don't have it very often; maybe once a year, or less. It is delicious enough to have much more often, but somehow, it has become a tradition to have it sometime over the holidays. This past Christmas was the first time that we served it for our larger Family Christmas Day with most all of our family home.
I've been wanting to try to write the recipe up and share it here - I usually combine a few different recipes from various sources, and want to attempt to write up my version of this delicious meal while it is still fairly fresh in my mind from the past holiday season!
2 large boneless skinless chicken breast, thinly sliced
1 pound steak, thinly sliced
4 carrots, cut in thin strips
1 sweet potato, thinly sliced
1 potato, thinly sliced
1 onion, thinly sliced
1 pound fresh green beans
3 cups flour
3 egg yolks
3 cups cold water
Dipping Sauce Ingredients
1 cup water
1/4 cup soy sauce
1 tablespoons sugar
Mix dipping sauce ingredients together in a small sauce pan. Bring sauce to boil; let cool.
Heat oil (1 1/2 to 2 inches deep) in electric frying pan.
Lightly mix batter ingredients with chopsticks or fork - will be fairly thin, and may be lumpy.
Dip main ingredients into batter (putting several pieces of similar ingredients together before dipping), and fry a few at a time just a few minutes until golden, turning once while frying. Drain on paper towels.
Serve with rice, with dipping sauce in a small bowl for each place setting.
Yield: approximately 4-6 servings
|A fun and delicious meal to enjoy together ... Christmas 2012.|
|Tempura for a smaller group of four - Christmas 2011.|
Note: Tempura is best when served freshly cooked. However, if prepared earlier, it can be reheated right before serving. Put cooked tempura on a cookie sheet or other oven safe pan, and heat in 425 degree oven for about 3 minutes. This high temp and short heating time will help preserve some of the crispness of the tempura.
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