Eggplant Tempura
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Transcript of Eggplant Tempura
l Ingredients (for 2 people) ・½ American Eggplant ・1 cup Flour ・1 Egg ・1 cup Cold Water ・10 Ice Cubes ・3 ½ cups Vegetable Oil
l Prepare eggplant
Use half of eggplant.
Cut the hull off.
Cut the eggplant further into pieces that are about 1 inch × 3 inches.
Lightly flour the eggplant.
l Make batter
Put 1 egg and 1 cup of cold water in a bowl. Beat well.
Add 1 cup of flour and 10 ice cubes.
Mix it until only some lumps are still left.
l Batter-‐fry Put 3 ½ cups of vegetable oil in a deep pan and heat over medium heat.
Check that the oil is hot enough by dropping a little bit of batter into the oil. If the batter floats with bubbles, the oil is ready.
Dip the eggplant in the batter. Don’t batter too much. Keep holding the eggplant over the batter to get rid of extra batter.
To be safe, you have to choose a deep pan which has at least 2 times the height of the amount of oil used.
Put 2 or 3 pieces of the eggplant in the pan slowly. Be careful because sometimes the oil may splash.
When the batter turns a light yellow color, flip the eggplant. Remove and drain the eggplant on paper towels once they get a light gold color.
Serve them with some salt.
The oil after cooking can be used to cook other dishes.