Tempura تمپورا

Tempura are battered and deep fried vegetables and sea shellfish. It is a Japanese dish. Ingredients for tempura would be selection of sea food such as: prawn, squid, scallop ….. and vegetables such as: potatoes, okra, eggplant, zucchini, carrot, onion, bell pepper …

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Ingredients for batter

  • 2 cups flour
  • 1 egg
  • 1 tsp baking powder
  • 2 tbs corn flour
  • 200 ml cold water

Ingredients for vegetables and sea shellfish

  • 1 eggplant
  • 1 carrot
  • 1 onion
  • 4-5 pieces of broccoli cabbage
  • 1 bell pepper
  • 3-4 kale leaves
  • salt – pepper
  • Oil
  • Sauce
  • Sweet chilli
  • soy sauce

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Preparation

Skin off egg plant and cut it into length wise. Skin off carrot and cut it into strips ( not too thick) or what ever shape you prefer. Take seeds out of bell pepper and cut it into wide strips. Peel off onion and slice it. Cut broccoli into small pieces.  Skin off prawns.

How to prepare batter

Whisk 1 cup flour with baking soda and corn flour. Crack egg into a bowl and beat it very well then add cold water and mix it. Put 1/2 egg and water into the flour mixture and blend it.Then add last 1/2 liquid to the flour and mix it very well. If mixture is lumpy, that’s fine.

In a deep fry pan, pour oil over high heat. Then drop batter into the oil, if it is coming up, oil gets ready. Dip one of your vegetables into the batter, drain for 2-3 seconds in the bowl , then add it to the hot oil. Fry 3-4 pieces at time. Let each piece fry for 2-3 minutes ( or until is crispy). Repeat dipping of vegetables and frying them. For prawns, you need 1 cup dry flour as well. first dip prawns in flour mixture for 1-2 second then add it to dry flour.Add it to hot oil and let them fry for 2-3 minutes ( longer than vegetables). Serve tempura with sweet chilli and soy sauce.

تمپورا نوعی غذا ی ژاپنی هست که انواع سبزیجات مثل کدو – بادمجان – هویج – فلفل دلمه – کلم و یا ماهی و میگو رو با مایع تهیه شده از آرد و تخم مرغ می پوشونن و در روغن داغ و فراوان سرخ می کنن. غذای بسیار بسیار لذیذ و خوشمزه ای هست و از تنوع زیادی برخورداره. برای چاشنی این غذا هم میشه از سس چیلی شیرین یا سویا سس استفاده کرد

بادمجان را پوست گرفته و به صورت طولی برش می دهیم. هویج را نیز پوست گرفته و به صورت نازک ونواری برش داده میشود. دانه های داخل فلفل دلمه را خارج کرده و آن را نیز به صورت نواری برش می دهیم.. پیاز را پوست گرفته و به صورت حلقه ای برش داده میشود. کلم بروکلی را نیز به تکه های کوچک خرد می کنیم و به کناری می گذاریم.

طرز تهیه ی مایع تمپورا 1 پیمانه آرد – بیکینگ سوداو آرد ذرت را با هم ترکیب می کنیم. داخل یک قابلمه گود میزان نسبتن زیادی روغن را داغ می کنیم

تخم مرغ را در یک ظرف شکسته و هم میزنیم سپس با آب سرد مخلوط می کنیم. ½ مایع آبتخم مرغ را به آرد اضافه می کنیم و مواد را با هم مخلوط کرده و هم می زنیم و بعد ½ باقی مانده را به مخلوط خمیری اضافه کرده و خوب با هم مخلوط می کنیم تا یک مایع یکدست داشته باشیم.

داخل یک قابلمه گود میزان نسبتن زیادی روغن را داغ می کنیمبرای اطمینان از داغ بودن روغن می توانید کمی از مایع خمیر را داخل روغن انداخته – اگر خمیر بالای روغن آمد یعنی روغن آماده ی سرخ کردن است.

هر یک از سبزیجات را 3-2 ثانیه داخل خمیر مایع قرار داده و داخل روغن داغ بریزید و بگذارید 3-2 دقیقه سرخ شده و به صورت سوخاری در آیند.

تمپوراهای آماده شده را با سس سویا و سس چیلی شیرین سرو و میل کن

-دستور-اصلی-عکسphoto (10)photo (9)photo (8)photo (13)

Published by rozinaspersiankitchen

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am a photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

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