{"id":787,"date":"2017-12-22T14:51:26","date_gmt":"2017-12-22T22:51:26","guid":{"rendered":"http:\/\/nowellfamily.org\/cookbook\/?p=787"},"modified":"2023-10-16T15:20:21","modified_gmt":"2023-10-16T15:20:21","slug":"shrimp-or-vegetable-tempura","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2017\/12\/22\/shrimp-or-vegetable-tempura\/","title":{"rendered":"Shrimp or Vegetable Tempura"},"content":{"rendered":"<h5 style=\"text-align: center;\">Yield: 4 Servings<\/h5>\n<h6 style=\"text-align: center;\"><a href=\"https:\/\/www.seriouseats.com\/the-food-lab-tempura-vegetables-shrimp-recipe\">J. Kenji L\u00f3pez-Alt \/ Serious Eats<\/a><\/h6>\n<p>The key characteristics of a tempura-style batter are extreme lightness of color and texture: Good tempura should be pale blond with an extraordinarily lacy, light, and crisp coating. To achieve this takes just a little more care than other types of batter.<br \/>\nAdding vodka to the batter limits the rate of gluten formation so that the batter can sit a bit longer before it goes bad.<\/p>\n<ul>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">quarts peanut oil or vegetable shortening<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup (3 oz) cornstarch<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup (2 \u00bc oz) all-purpose flour<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Kosher salt<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">large egg<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">cup 80-proof vodka<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup ice-cold club soda<\/span><\/li>\n<li><span class=\"quantity\">4<\/span><span class=\"ingredient-name\">cups thinly sliced vegetables or 1 lb shrimp (see note)<\/span><\/li>\n<li><span class=\"id-ingredient-name\">Lemon wedges, for serving<\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nHeat oil<\/strong> to 375\u00b0F in a large wok over high heat, then adjust heat as necessary to maintain the temperature. Line a large plate or baking sheet with a double layer of paper towels.<\/p>\n<p>Combine <strong>cornstarch, flour,<\/strong> and 1 tsp <strong>salt<\/strong> in a large bowl and stir with chopsticks to blend. Combine <strong>egg<\/strong> and <strong>vodka<\/strong> in a small bowl and whisk until completely homogeneous. Add <strong>club soda<\/strong> and stir with chopsticks until barely combined. Immediately add to bowl with <strong>flour<\/strong> and, holding bowl with one hand and <strong>chopsticks<\/strong> in the other, shake bowl back and forth while vigorously stirring with chopsticks until <strong>liquid<\/strong> and <strong>dry ingredients<\/strong> <strong>are just barely combined.<\/strong> There should still be many bubbles and pockets of <strong>dry flour.<\/strong><\/p>\n<p>Add <strong>vegetables<\/strong> (and\/or <strong>shrimp)<\/strong> to <strong>batter<\/strong> and fold with your hand to coat. Pick up <strong>vegetables<\/strong> a few pieces at a time, allowing excess batter to drip off, and transfer to hot <strong>oil,<\/strong> getting your hand as close as possible to the surface before letting go in order to minimize splashing. Increase heat to high to maintain the temperature as close to 350\u00b0F as possible and add remaining <strong>vegetables<\/strong> (and\/or <strong>shrimp)<\/strong> a few pieces at a time. Immediately start agitating them with chopsticks or a wire mesh spider, separating <strong>vegetables,<\/strong> flipping them, and constantly exposing them to fresh <strong>oil.<\/strong> Continue frying until <strong>batter<\/strong> is completely crisp and pale blond, about 1 minute.<\/p>\n<p>Transfer <strong>tempura<\/strong> to a paper towel\u2013lined plate or baking sheet and immediately sprinkle with <strong>salt.<\/strong> Serve with <strong>lemon wedges.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 Servings J. Kenji L\u00f3pez-Alt \/ Serious Eats The key characteristics of a tempura-style batter are extreme lightness of color and texture: Good tempura should be pale blond with an extraordinarily lacy, light, and crisp coating. To achieve this takes just a little more care than other types of batter. Adding vodka to the batter limits the rate of gluten formation so that the batter can sit a bit longer before it goes bad. 2quarts peanut oil or vegetable&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2017\/12\/22\/shrimp-or-vegetable-tempura\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":2545,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[8],"tags":[29,33,218,245],"class_list":["post-787","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-general","tag-appetizer","tag-asian","tag-shrimp","tag-vegetables"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2020\/01\/ShrimpTempua.jpg?fit=600%2C400&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/787","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=787"}],"version-history":[{"count":4,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/787\/revisions"}],"predecessor-version":[{"id":52878,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/787\/revisions\/52878"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/2545"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=787"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=787"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=787"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}