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10 tempura recipes that will make you love oriental food

Need an aperitif? A different afternoon snack? Or a snack for the end of the night? There’s a tempura recipe for all hours! The classic of oriental cuisine is very versatile and can be adapted to all tastes. Plus, it’s super simple and quick to do. Check out 10 delicious tempura recipes for you to choose your favorite.

1. Tempura without frying

Ingredients

Sauce

  • 1 cup soy sauce (soy sauce)
  • 1 tablespoon white wine vinegar
  • 1 teaspoon of hondashi (optional)
  • 1 cup of water
  • 1 teaspoon of grated ginger

Vegetables

  • 1 green pepper
  • 1 red pepper
  • 1 carrot
  • 1 zucchini

Pasta

  • ½ cup of corn starch
  • ½ cup of wheat flour
  • salt to taste
  • 1 cup (tea) of sparkling water
  • 1 egg

Preparation mode

Sauce

  1. Mix all the sauce ingredients in a bowl;
  2. Your sauce is ready!

Tempura

  1. Chop all the vegetables in the shape of a stick;
  2. Put them all in a bowl and set aside;
  3. Mix all the ingredients of the dough until it is homogeneous;
  4. Take the bowl with the vegetables and separate them into two parts;
  5. In one of the parts, with half of the vegetables, add cleaned and pre-cooked shrimp;
  6. Add half of the tempura batter and mix well;
  7. Add the other half of the vegetables and the other half of the pasta. Mix well;
  8. Put a little oil in a frying pan;
  9. Add a portion of the tempura and wait for it to brown;
  10. Flip the tempura and repeat.
  11. Now just serve and taste with your sauce!

2. Broccoli tempura

Ingredients

  • 1 steamed broccoli
  • 1 cup of wheat flour
  • ¼ of rice flour
  • 1 teaspoon cake yeast
  • 1 teaspoon of salt
  • 1 teaspoon vinaigrette or seasoning of your choice
  • Ice water

Preparation mode

  1. Place the wheat flour, rice flour, baking powder and salt in a bowl;
  2. Add the cold water until the dough is creamy;
  3. When the dough is creamy, place the cut broccoli and mix until it is well involved in the dough;
  4. Then, with the help of a spoon, fry the tempura in hot oil until golden;
  5. Serve and enjoy!

3. Eggplant tempura

Ingredients

  • 3 tablespoons of corn starch
  • 1 teaspoon of yeast
  • 1 pinch of salt
  • Water
  • 1 eggplant

Preparation mode

  1. In a bowl, place the cornstarch, yeast and salt;
  2. Add the water little by little, mixing until the dough has a porridge texture;
  3. With the eggplant cut into medium pieces, season it with salt and mix;
  4. Then pass the eggplant in the dough;
  5. Now just fry and serve!

4. Tempura leaves

Ingredients

  • carrot leaves
  • Carrots
  • 1 cup of wheat flour
  • salt to taste
  • Ice water
  • 1 egg
  • Negi in cubes

Preparation mode

  1. Leave the carrots with the leaves to soak in vinegar water to sanitize;
  2. Cut the carrot leaves close to the stalk;
  3. Discard the ends of the carrots and peel;
  4. Cut in half or in thirds horizontally and set aside;
  5. In a bowl, place the wheat flour, egg and salt;
  6. Add the water little by little and stir to bring the dough to a medium consistency;
  7. Leave a rack ready to drain the fried tempura (if you leave it directly on the paper towel, the tempura will be very greasy);
  8. Dip the chopped carrots into the dough;
  9. Fry the tempura in vegetable oil over medium heat;
  10. Place the fillings in the dough and fry;
  11. Fry until golden, about 3 minutes;
  12. Remove and place to drain on the grid;
  13. Repeat the process with the negi skewers and the carrot leaves;
  14. After draining, place on a plate and serve;
  15. Stop by the shoyu and enjoy!

5. Spinach tempura

Ingredients

Tempura

  • 1 bunch of spinach
  • 1 teaspoon of salt
  • ½ onion chopped
  • chives to taste
  • cilantro to taste
  • 2 tablespoons grated Parmesan cheese
  • 7 tablespoons of wheat flour
  • 200 ml of water
  • 1 egg
  • 1 tablespoon of yeast

Sauce

  • 3 tablespoons of vinegar
  • 3 tablespoons of soy sauce
  • 1 tablespoon(s) of sugar

Preparation mode

Tempura

  1. Cut the spinach into strips;
  2. In a bowl, place the chopped spinach, salt, onion, chives, cilantro and cheese;
  3. Gradually add the wheat flour and water;
  4. Add the egg;
  5. Mix everything very well, until the dough has a slightly heavier consistency;
  6. Fry in hot oil and let brown on both sides;
  7. Now just serve with the sauce!

Sauce

  1. Add all the sauce ingredients and mix until the sugar is dissolved.

6. Vegetable tempura

Ingredients

Vegetables

  • ½ zucchini, chopped into strips
  • ½ grated carrot
  • 4 chopped cabbage leaves

Pasta

  • 1 cup of corn starch
  • 1 cup self-rising wheat flour
  • 1 cup unbleached wheat flour
  • Ice water
  • garlic to taste
  • salt to taste
  • Dried onion to taste

Preparation mode

  1. Mix the two flours and the corn starch;
  2. Add the dehydrated onion, salt and garlic;
  3. Add the water little by little, as the dough cannot be too soft;
  4. Place the dough on top of the vegetables and mix;
  5. After the mixture is ready, make the balls and fry in hot oil, but not too high;
  6. When it starts to brown, turn the other side and you’re done!

7. Vegetable tempura with onion powder

Ingredients

  • 5 cabbage leaves in strips
  • 1 zucchini, sliced ​​horizontally
  • 1 grated carrot
  • 2 cups of flour (wheat)
  • 1 cup (tea) cornstarch
  • 1 teaspoon of cake yeast
  • 1 tablespoon of onion powder
  • 2 crushed garlic cloves
  • salt to taste

Preparation mode

  1. Chop the cabbage into slices, if necessary, cut in half, because they cannot be too long;
  2. Remove the ends of the zucchini, cut it in half twice, remove the excess core (the seeds) and chop into strips;
  3. Grate the carrots into larger strips;
  4. Combine the vegetables in a single bowl;
  5. In another bowl, place wheat flour, corn starch, cake yeast, onion powder (dehydrated or in cream), crushed garlic and salt to taste;
  6. Mix everything and add the water little by little;
  7. Adding the water, stir until it has a texture similar to cream;
  8. Now, mix the vegetables into the dough;
  9. Light to fry in a frying pan with hot oil;
  10. Flip and cook on both sides;
  11. Tempura ready!

8. Shrimp tempura

Ingredients

Pasta

  • 1 teaspoon of baking powder
  • salt to taste
  • Black pepper to taste
  • 2 cups of ice water
  • 2 cups of wheat flour

Filling

  • 2 tablespoons of parsley
  • 2 tablespoons chives
  • 2 tablespoons sliced ​​green peppers
  • 1 onion in strips
  • 1 cup shredded cabbage
  • 2 cups sliced ​​carrots
  • 2 tablespoons of eggplant
  • 200 g shelled shrimp

Preparation mode

  1. In a bowl with the wheat flour, place the yeast, salt and pepper;
  2. Then, little by little, add the water until you get the point;
  3. Place the stuffing vegetables making them incorporate into the dough;
  4. Do the same thing with the shrimp;
  5. Mix everything very well and then fry;
  6. Fry the tempura dumplings in hot oil;
  7. Let it brown on both sides and remove;
  8. It’s ready to serve!

9. Fish tempura

Ingredients

Filling

  • 1 bunch of sliced ​​green beans
  • 1 grated carrot
  • 1 eggplant, cut into fillets (without the core)
  • 3 chard leaves, sliced ​​(stem removed)
  • 2 tilapia fillets
  • ½ lemon
  • 3 crushed garlic cloves
  • Black pepper to taste
  • salt to taste
  • 1 large chopped onion
  • Green and yellow peppers, to taste, cut into cubes
  • chives to taste

Pasta

  • 1 cup rice flour
  • 2 cups of wheat flour
  • 1 sachet of shrimp stock (optional)
  • 1 sachet of hondashi
  • 500 ml of ice water
  • 1 tablespoon (heaped) baking powder

Preparation mode

  1. Cut all the vegetables into strips;
  2. Let the precooked beans steam;
  3. Cut the tilapia fillets into small strips;
  4. Season the fish with lemon, garlic, black pepper and salt;
  5. Reserve the vegetables and fish;
  6. In a large bowl, place the rice flour, wheat flour, shrimp broth and hondashi;
  7. Slowly, add the water and mix gently until it comes together (similar to a pancake);
  8. Add and mix the baking powder;
  9. Place all the vegetables in the pasta bowl;
  10. Mix everything very well to involve all the vegetables;
  11. Finally, add the fish, remember to drain the excess broth;
  12. With the oil preheated for frying, test the temperature with a smaller portion of the tempura;
  13. Then separate the tempura portions and fry;
  14. Stir and turn the tempura carefully;
  15. When they are golden, remove and place to drain;
  16. Ready! You can serve now!

10. Vegetable tempura with shrimp and shiitake

Ingredients

Tentsuyu sauce

  • ½ cup of water
  • 1 tablespoon (soup) sugar
  • ½ tablespoon fish seasoning
  • 2 tablespoons of mirin
  • 3 tablespoons of soy sauce

Filling

  • 1 eggplant
  • ½ cabotian pumpkin
  • 1 carrot
  • 1 sweet potato
  • 1 onion
  • 1 corn
  • carrot leaves
  • 2 shitakes
  • Shrimps to taste

Pasta

  • 1 egg
  • 1 cup of ice water
  • ¾ cup of wheat flour

Preparation mode

Sauce

  1. Put all the ingredients in a pan;
  2. Wait for it to boil to dissolve everything;
  3. Ready, just book!

Tempura

  1. Cut all the stuffing ingredients and put them in a small pot;
  2. Clean the shrimp if necessary and make small “incisions” in them.
  3. In a bowl, place the egg and water, mix well;
  4. Gradually add the wheat flour;
  5. Pass all the vegetables and the fish of the stuffing in the flour to advance;
  6. In a large pan, place the oil;
  7. Test the temperature with a small amount of the dough;
  8. Now just pass the ingredients in the dough and fry, remember that they have different frying times;
  9. Gradually turn to fry well;
  10. Take the prawns, pass the flour, pass the dough and remove the excess;
  11. Before putting them in the oil, take some of the dough and put it first;
  12. Pass the shrimp through the oil and through the pasta in the oil;
  13. Fry well;
  14. To finish, grate a piece of turnip and put it in the sauce;
  15. Gone to eat!

These recipes are wonderful, right? Makes you want to try them all! If you liked it and want to innovate even more in the kitchen, just take a look at these super creative appetizer recipes!

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