Tempura flour

Such popular Japanese cuisine today is rich in a variety of dishes, the basis of which is fish and seafood. Among such meals, a special category of dishes called tempura can be distinguished. These are essentially fish, seafood or pieces of vegetables that are battered and deep fried. Ready-made tempura with different rather specific sauces is served.

You can prepare tempura from a wide variety of products. The most popular option is considered to be ebi tempura, which is made on the basis of fresh shrimp. In addition, vegetables (mainly asparagus, sweet pepper, cauliflower), sweet fruits, seafood and fish are fried in batter, while meat is much less common.

When preparing tempura, batter plays a special role, which is prepared from eggs, cold water and flour. It must be said that the components cannot be beaten or mixed too carefully with each other - they just need to be combined and mixed slightly with a spatula. The ideal batter for tempura should differ in the consistency of liquid sour cream, but at the same time be much lighter and saturated with air bubbles.

Special tempur flour is often used as a dry component for making batter, which can be purchased not only in Japanese cuisine stores, but also in many domestic supermarkets. This product is great for deep frying, as it contributes to the formation of a crispy crust.

Composition of tempur flour

In the composition of tempur flour, the basis is wheat flour, in addition to which there is starch, egg powder and baking powder. In addition, depending on the manufacturer, this product may contain/or other components, including corn or rice flour, as well as flavoring additives. Among the latter, dry garlic, pepper and salt are found in the composition of tempur flour, thanks to which fryer batter is not only very bulky, but also uniquely tasty.

To make batter based on tempur flour, you need to add an egg and part of the cold water to the dry product. After that, gently mix the ingredients and dip the prepared products into the resulting batter - pieces of fish, seafood, wedges of vegetables or fruits.

After dipping in batter, the products are immediately lowered into a large amount of hot oil and fried until crispy. It is noteworthy that, according to the Japanese, the ideal option for preparing a tempur is one in which initially liquid batter forms a shell with a slight crunch. However, the product itself, which is prepared in it, almost does not heat up.

The temperature of the frying oil is selected so that during heat treatment it is not absorbed into the batter, and even more so into the fried food raw materials. After frying, it is recommended to dry the prepared pieces on a paper napkin to remove excess oil. By the way, it is believed that a properly prepared tempur should be absolutely low-fat.