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Results 1 - 10 of 11 for zucchini tempura
Clean shrimp - slit through under section to back. Rinse and lie shrimp flat. Salt lightly. Make batter mix in a medium bowl. Coat shrimp ...
Beat together all ingredients - a few flour lumps should remain. Keep batter cool with one or two ice cubes in the batter. Dip vegetable in ...
Cut up vegetables into pieces. ... to room temperature. Tempura batter: Lightly beat egg, water, ... crisp. Serve immediately with dipping sauce.
Drain seafood and vegetables thoroughly ... to 325 degrees. TEMPURA BATTER: Mix 1 cup rice ... with 1 1/4 cups hot water. Serve in small bowls.
Heat deep frying oil to 365 degrees. Mix all of batter ingredients with wire whip. Keep batter cold with one or two ice cubes. Dip bite ...
Clean and cut vegetables into 2 inch pieces. Wash mushrooms - peel and cut potatoes Prepare batter - in medium mixing bowl mix egg yolks ...
Cook noodles separately according to ... diced tofu, broccoli, zucchini, carrots and cauliflower. Add ... and mushrooms. Add tempura sauce over top and simmer ... seeds and Parmesan cheese.
Stir together first 5 ingredients. Stir in water and egg until smooth. Pour corn oil into large skillet to depth of 1/2-inch, filling no ...
Fill deep fryer to 1/3 inch depth with oil. Heat oil slowly to 400 degrees on your frying thermometer. Meanwhile, in medium bowl thoroughly ...
10. LEMON TEMPURA
In a bowl combine all ingredients. In an electric skillet or wok heat 1-2 inches of oil. Dip a few pieces of vegetables OR SHRIMP and place ...
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