Curtis Stone loves tempura and has some tricks up his sleeve to ensure the best outcome! Feel free to substitute your favorite vegetables (see his tips below).
“Got an impromptu dinner date? Or short on time to plan and prepare for date night, but still want something fun and elegant? Tempura is your perfect go-to! A classic Japanese tempura consists of shrimp and assorted vegetables with a light, crispy coating. It’s so simple, anyone can do this and it comes together easily—no elaborate pre-planning required!” —Curtis
Pro Tips from Curtis:
—Think about selecting vegetables that show off different shapes and textures. This will create a more beautiful arrangement and a more interesting eating experience.
—The colder the water for the batter and the less the batter is mixed, the crispier the coating will be when fried.
—Using chopsticks allows you to gently mix the batter and avoid overmixing it, which ensures a tender, lighter, crispier coating.
—To check that the oil is hot enough, drop some batter into it. If the oil is hot enough, it will immediately cause the batter to bubble.
—Avoid adding too many items at one time to the hot oil. Working in small batches helps keep the oil at the right temperature, which is key for the crispiest results.
—Tempura is best served as soon as it is made. The dipping sauce can be prepared up to one day ahead. Cover and store it in the refrigerator.
For more simple and delicious recipes from Curtis, check out his Hot Maple Sticky Wings and Grilled Ginger Sesame Chicken Salad.