Tempura is Japanese-style deep-fried vegetables or crabs in a crispy deep-fried crust. Dip and enjoy.

Ingredients for four

Taikina
(syöx following)

1 dl cold lager beer or water; 0.5 egg 1 dl wheat Flour (or panko flour if available)

For the roasting

1 l rapeseed oil

Vegetables

carrots peppers aubergines leeks etc.

Dipping sauce (can be replaced with a mixture of soy and lemon juice)

1,5 dl dashilient&2 tablespoons soy 2 tablespoons myrrh

Stir the sauce ingredients and place in a cupboard to make the sauce.

In a bowl, add cold beer, eggs. Whisk well to combine. Then add the flour and mix with a whisk. The dough can be mixed with a few drops of water. It should be so thick that it just drips slowly from the spoon.

Heat the dough in a saucepan at 180C. Be careful not to light the fire, but keep the lid on the pan to smother the fire. Never get water on the fat!

Try dropping a piece of bread into the pan. If it starts to sizzle and brown, you’re in the right place.

Tempura needs crumbs

Originally, tempura is baked by first drizzling the dough over the hot oil. As it bakes, the drippings start to form Crumbs, which can be stirred around to cook them into a loose consistency. When the crumbs start to brown, dip a piece of tempura into the batter, scoop the crumbs onto the edge of the wok and place the piece to be fried on top of the crumbs. From there, slowly lower the ladle into the wok, allowing the crumbs to “weld” themselves to the tempura surface.

Fry the tempura quickly and serve hot. Otherwise they will dehydrate quickly.