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Pour water into ... a boil; boil for 2-3 minutes or ... so that the tempura batter will stick. Sift ... enough sauce to coat evenly. Serve on a bed of rice.

To prepare batter: Combine flour ... pan and boil for 1 to 2 ... slices. To cook tempura: Heat oil ... hot with lemon and soup with grated mooli. Serves 4.

1. Cut shitakes mushrooms into halves. Slice ... loosely to keep batter lumpy. 3. Heat ... paper towel covered tray. 4. Serve with dipping sauce and rice.

Add flour to ... discard stems of mushrooms. Cut green ... 1 inch intervals. For smelt cut underside ... remove pieces of batter from oil occasionally ... source just until browned.

Beat together all ... should remain. Keep batter cool with one ... vegetable in batter and fry in deep hot fat (360 to 365 degrees) until tender and brown.

Shell and devein ... pepper and whole mushrooms. Refrigerate, covered, ... to cook. Make Batter: In a ... sauce to taste). Tempura is best served ... bowl of sauce for dipping. Makes 6 ... as an hors d'oeuvre.

Use equal measurements ... to taste. Use batter to coat assorted vegetables as for tempura, as a ... zucchini or whole mushrooms. Deep fry ... Serve warm for dipping.

Thaw shrimp or ... and parsley. Prepare Tempura Dipping Sauce and ... before frying, prepare batter. In a ... at a time, for 2 to 3 ... or on paper towels.

Heat deep frying ... Mix all of batter ingredients with wire ... vegetables into batter. Cook on hot oil until golden brown. Drain on paper towels and salt.

Stir together first ... a time, into batter. (Stir batter ... once, 2 to 3 minutes or until golden brown and crisp. Drain on paper towels. Makes 4 cups!

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