Tempura

Tempura is a Japanese dish of Portuguese origin consisting of vegetables and seafood dipped in a light batter and fried until crispy. Here’s how we can prepare a version with a slight Italian influence, perhaps using typical ingredients from our area for the vegetables to fry.

Ingredients

• 100 g of type 00 flour
• 200 ml of ice water
• 1 egg
• Salt
• Assorted vegetables (such as zucchini, eggplants, bell peppers, carrots, or asparagus)
• Seafood (shrimp, squid) if desired
• Frying oil, preferably seed oil to withstand high temperatures without burning

Preparation

1. Prepare the vegetables by cutting them into sticks or rounds not too thick and clean the seafood if using.
2. Prepare the batter by mixing the flour, ice water, egg, and a pinch of salt. The batter should be used immediately and not overworked to maintain its lightness; small lumps are acceptable.
3. Heat plenty of oil in a deep fryer to a temperature of about 180 °C. You can test the oil with a piece of bread; if it fries immediately, it’s ready.
4. Dip the vegetables and seafood in the batter, and then fry them in the hot oil for a few minutes until they are golden and crunchy.
5. Drain them on paper towels to remove excess oil and serve them immediately hot, accompanied by soy sauce or a slightly citrusy sauce to add a refreshing note.

The secret of tempura lies in the batter and the always hot oil to ensure that each bite is crunchy and light. In Italy, you might accompany tempura with a touch of lemon or perhaps a light garlic mayonnaise to add a typically Mediterranean element. Enjoy your meal!