dissolved. Remove from heat and set aside.

Shrimp Tempura Recipe

Prep time Cook time Total time

30 mins

15 mins

45 mins

Serves: 10 pieces

2.

To prepare shrimp, read step-by-step instructions

with pictures on How To Prepare Shrimp for Shrimp Tempura to
make shrimp straight.

3.

In a deep fryer, heat 1" (3 cm) of the oil to 338-356F

(170-180C). You can check the temperature with chopsticks or
with a thermometer. When you see small bubbles around
chopsticks, its pretty much ready for deep frying. If you want to
read more about deep frying method, please read How To Deep
Fry Food.

Ingredients

10 large shrimps

Corn starch for dusting

Oil for deep frying (vegetable oil : sesame oil = 10 : 1)

Tempura Batter (rule is egg water:flour=1:1)

1 cup (240 ml) egg water (1 cold large egg (40ml) +

200 ml ice water)

1 cup (240 ml) cold all purpose flour

4.

cup (200 ml) dashi (or cup water + 1 tsp.

Hondashi)

3 Tbsp. soy sauce

2 Tbsp. mirin

2 tsp. sugar

2" (5 cm) daikon radish, grated and squeeze liquid out

Instructions
1.

To make tempura batter, sift the flour into a large

bowl.

Tempura Sauce

To make tempura sauce, combine dashi, soy sauce,

mirin, and sugar in a small saucepan and bring it to a boil. Then
lower the heat and let it simmer until sugar is completely

5.

Add the egg into very cold water.

6.

Whisk the egg mixture vigorously and discard the

form on the surface.

11.

Grate the daikon and squeeze the liquid out. Serve

shrimp tempura with warm tempura sauce and grated daikon.

Notes
Make batter right before deep frying to avoid activation
of wheat gluten.
7.

As you slowly pour the egg mixture into the flour, mix
the batter but do not over mix. It's okay to leave some lumps in
batter. Keep the batter cold all the time.

When you put too many shrimps, the oil temperature

will drop quickly. Make sure to keep the right
temperature for frying at all times.
For vegetarian tempura, you can use vegetables such as
sweet potato, kabocha squash, lotus root, king oyster
mushrooms, etc. Instead of regular dashi, vegetarians
can use kombu dashi.

NASU DENGAKU - MISO GLAZED

EGGPLANT
8.

Dust corn starch on top of shrimps.

9.

Coat the shrimp in batter.

Author: Pickled Plum - Caroline Phelps

Recipe type: Appetizer, Side
Cuisine: Japanese
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2
A classic Japanese dish, nasu dengaku
with miso glaze is both a sweet and
savory.

INGREDIENTS

10.

Deep fry until golden brown. Do not crowd the fryer

with shrimps; leave at least half of oil surface empty. Transfer
cooked shrimp tempura to a wired rack or a plate lined with a
paper towel to drain excess oil. Between batches, remove the
crumbs which will burn and turn the oil darker if left in fryer.

2 small eggplant (or one

medium/large one)

2 tbsp vegetable or canola oil

cup hatcho miso OR 2 tbsp white

miso mixed with 2 tbsp red miso paste

2 tbsp mirin

1 tbsp granulated sugar

1 tbsp sake

The basic idea for preparing batter is 1:1 (powder:water). To

ensure your tempura has the right crispy texture, add a little
baking powder or corn starch to the batter. Its also important to
use cold water, and that you mix your batter roughly. Adding an
egg gives the tempura a nice color, but be sure to only use the
yolk so as to retain the batters crispiness.

sesame seeds

INSTRUCTIONS
1.

2.

Slice eggplant in half and using a

knife, score the inside in small squares.

A final word of advice: eat the tempura as soon as it is served.

Even perfectly cooked, this is a dish that wont keep long.

In a pan over high heat, add oil and

put the eggplant skin facing down.

Ingredients (serves 2)
150 g pumpkin

3.

4.

5.

6.

7.

Cook for a few minute until skin is

brown. Turn the eggplant over and cover
with a lid. Cook until eggplant is cooked
through (about 3 to 4 minutes).

3/4 cup of wheat four (sifted)

1 teaspoon of corn starch
3/4 cup of cold water

Meanwhile, in a bowl, mix miso,

mirin, sugar and sake.

Method

Cover a cooking tray with foil and

place the eggplant on top. Brush miso
dengaku mix on top of each eggplant until all
the surface is coated.

Mix 3/4 of a cup of wheat flour and a teaspoon of corn starch

with 3/4 of a cup of cold water (refrigerate the water beforehand
or add ice cubes to room temperature water). Mix roughly.

Remove the pumpkins seeds and slice into 1 cm pieces.

Place a deep-fry dish with roughly 5 cm of vegetable oil on a

medium heat so that the oil reaches 160 degrees Celsius.

Put in the oven and broil for 4

minutes. The miso mix should be bubbling
when you take it out of the oven.

If you drop a little batter into the oil, it should sink to the bottom
of the dish and then quickly float up to the surface.
Put the sliced pumpkin into the batter cover both sides.

Sprinkle sesame seeds on top and

serve hot.

Deep fry each piece of pumpkin for 1 2 minutes. Prod each

piece of pumpkin with chopsticks to check the batter feels crispy.
Turn each piece over so that both sides are cooked evenly.
Remove the pumpkin from the oil and place on a draining tray.
Sprinkle 2 3 pinches of the salt over the tempura and serve.

Tempura Onion Rings

Recipe: Kabocha (pumpkin) tempura

INGREDIENTS

Pumpkin tempura: no small fry

The answer turns out to be rather easily. Make the batter too
thick and result is a moist, gluey texture worlds apart from
tempuras signature crispiness. Make the batter too thin and you
neednt have bothered with it in the first place. Then theres the
oil. If the temperatures too high, it burns. Not hot enough, youre
eating oil slick.
Kabocha tempura

5 to 6 cups vegetable oil

1 large egg yolk

1 cup ice water

1 cup cake flour (not self-rising)

2 tablespoons cornstarch

2 large onions (white, yellow, or

red), thinly sliced

DIRECTIONS

1. STEP 1
In a wok or large pot, heat oil
until a deep-frying thermometer
registers 370 degrees. In a
medium bowl set over an ice
bath, stir yolk with chopsticks or
a whisk; add ice water, stirring to
combine. Sift flour and
cornstarch into egg mixture,
stirring to incorporate. Don't
worry about a few remaining
lumps in the batter.

2. STEP 2
Coat onion rings with batter,
letting excess drip back into bowl.
Fry onion rings in the hot oil in
small batches, turning once, until
just beginning to color. Drain
on paper towel. Repeat process,
skimming oil of tempura batter
bits as necessary until all onion
rings have been fried. If oil
becomes dark, begin again with
fresh oil. Serve immediately.

yield
Makes 4 servings
active time
20 min
total time
30 min

ingredients
Five-Spice Roasted Pears with
Sesame Seeds

4 firm-ripe Bosc pear, peeled, halved

lengthwise, and cored

1 tablespoon fresh lemon juice

3 tablespoons water

1 1/2 tablespoons sugar

1/4 teaspoon Chinese five-spice powder

2 teaspoons sesame seeds, toasted

Gourmet | October 2001

Recipe

2 teaspoons unsalted butter, cut into bits

preparation
Preheat oven to 375F. Grease an 11- by 7-inch
glass or ceramic baking dish with some of butter.

Summer Sweets! Make This

Chinese Mango Pudding Recipe

Brush pears all over with lemon juice and put,

cut sides down, in baking dish. Pour water
around pears and scatter remaining butter in
dish. Sprinkle pears with sugar and five-spice
powder.
Bake, uncovered, in middle of oven, brushing
frequently with pan juices, until pears are tender
and golden brown, 15 to 20 minutes.
Serve pears warm, drizzled with some pan
juices and sprinkled with sesame seeds.

Servings:2
Ingredients
2 teaspoons gelatin
1/2 cup hot water
1 large fresh mango
2/3 cup canned mango slices, blended in a food
processor
1/2 cup evaporated milk
10 ice cubes
5 tablespoons sugar
2 sprigs of mint, to decorate
Directions:
1.

Put the gelatin in a small bowl, pour in

the hot water and set aside until the gelatin
dissolves, approximately 2 minutes.

2.

Meanwhile, cut the fresh mango in half

and dice the flesh of one half. Set aside the other
half to use for decoration.

3.

In a large bowl, mix together the

blended canned mango slices, evaporated milk,
and ice cubes.

4.

Pour the gelatin mixture into the mango

mixture and mix well with a spoon until the ice
cubes have melted.

5.

Add the fresh diced mango, stir in the

sugar and pour into two molds, each 4 inches in
diameter.

6.

Transfer to the fridge to set for 1 1/22

hours.

7.

1.

1. Combine sugar and lime juice in a pan.

Stir in 1/2 cup cold water and bring to a boil over high
heat, stirring until sugar dissolves and mixture
thickens slightly. Remove from heat and let cool, 10
minutes.

2.

2. In a large bowl, combine mangoes,

pineapple, lychees and orange sections. Pour lime
syrup over fruit and gently stir. Chill for at least 1 hour.
Just before serving, fold in bananas.

To serve, turn out the puddings onto a

serving plate, decorate with a few slices of fresh
mango, and garnish with sprigs of mint.

Exotic Fruit Salad

Chinese Dumplings - Potstickers - Panfried Pork Dumplings

Potstickers are one of the most popular types of Chinese

dumplings. This recipe includes a dipping sauce and instructions
on making the dough.

Yields about 48 potstickers.

Scroll to the bottom of the recipe directions for more potstickers
recipes.

Ingredients

INGREDIENTS
Dumpling Dough*

1 cup sugar $

1/4 cup lime juice (from 3 limes)

2 firm, ripe mangoes, peeled, pitted and

2 cups all purpose flour

1 cup boiling water

diced

Filling:

2 cups fresh or drained canned pineapple

chunks $

8 ounces celery cabbage (Napa cabbage)

1 20-oz. can lychees in syrup, drained and

halved

3 tsp salt, divided

1 pound lean ground pork

2 large oranges, cut into sections $

3 bananas, thickly sliced

Preparation

1/4 cup finely chopped green onions, with tops

1 TB white wine
1 tsp cornstarch
1 tsp sesame oil

Dash white pepper

Dipping Sauce:
1/4 cup soy sauce
1 tsp sesame oil
Other:
2 - 4 tablespoons vegetable oil
PREPARATION

Cut the cabbage across into thin strips. Mix with 2 teaspoons salt
and set aside for 5 minutes. Squeeze out the excess moisture.

Jiaozi - Chinese Dumplings

In a large bowl, mix the celery cabbage, pork, green onions,

wine, cornstarch, the remaining 1 teaaspoon salt, 1 teaspoon
sesame oil, and the white pepper.

In a bowl, mix the flour and 1 cup boiling water until a soft dough
forms. Knead the dough on a lightly flour surface about 5
minutes, or until smooth.

Divide the dough in half. Shape each half into a roll 12 inches
long and cut each roll into 1/2-inch slices.

Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon

pork mixture in the center of the circle. Lift up the edges of the
circle and pinch 5 pleats up to create a pouch to encase the
mixture. Pinch the top together. Repeat with the remaining slices
of dough and filling.

Heat a wok or nonstick skillet until very hot. Add 1 tablespoon

vegetable oil, tilting the wok to coat the sides. If using a nonstick
skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a
single layer in the wok and fry 2 minutes, or until the bottoms are
golden brown.

Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the
water is absorbed. Repeat with the remaining dumplings.

To make a dipping sauce, in a small bowl, mix the soy sauce

with 1 teaspoon sesame oil. Serve with the dumplings.

NGREDIENTS
Jiaozi dough:

3 cups all-purpose flour

up to 1 1/4 cups cold water

1/4 teaspoon salt

Filling:

1 cup ground pork or beef

1 TB soy sauce

1 teaspoon salt

1 TB Chinese rice wine or dry sherry

1/4 teaspoon freshly ground white

pepper, or to taste
3 TB sesame oil

1/2 green onion (spring onion), finely

minced

1 1/2 cups finely shredded Napa

cabbage

4 tablespoons shredded bamboo shoots

2 slices fresh ginger, finely minced

1 clove garlic, peeled and finely minced

they don't stick together. Bring the water to a

boil, and add 1/2 cup of cold water. Cover and
repeat. When the dumplings come to a boil for a
third time, they are ready. Drain and remove. If
desired, they can be pan-fried at this point.

PREPARATION

Stir the salt into the flour. Slowly stir in the cold
water, adding as much as is necessary to form a
smooth dough. Don't add more water than is
ncessary. Knead the dough into a smooth ball.
Cover the dough and let it rest for at least 30
minutes.
While the dough is resting, prepare the filling
ingredients. Add the soy sauce, salt, rice wine
and white pepper to the meat, stirring in only one
direction. Add the remaining ingredients, stirring
in the same direction, and mix well.
To make the dumpling dough: knead the dough
until it forms a smooth ball. Divide the dough into
60 pieces. Roll each piece out into a circle about
3-inches in diameter.
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Place a small portion (about 1 level tablespoon)
of the filling into the middle of each wrapper. Wet
the edges of the dumpling with water. Fold the
dough over the filling into a half moon shape and
pinch the edges to seal. Continue with the
remainder of the dumplings.
To cook, bring a large pot of water to a boil. Add
half the dumplings, giving them a gentle stir so

Cabbage Nori Rolls

(serves about 4 as a side dish)

Ingredients
1/2 head Napa or Chinese cabbage
1 medium carrot, peeled and julienned
6-8 ounces baked tofu, cut into 1/4-inch wide strips
baby corn
4-5 sheets toasted nori
pickled ginger, soy sauce and wasabi, for serving
Instructions
Cut the cabbage into half lengthwise. Cut one half into
4 wedges lengthwise. Place the wedges in a steamer

Lift the mat at the edge closest to you and bring the

basket with the carrots and steam until tender, about

bottom edge of the nori over the tofu and other fillings.

5 minutes. Cool completely.

Roll forward to tightly wrap the nori around the fillings.

As you approach the far edge, dip your fingers into

Once the cabbage has cooled, dry it thoroughly by

the bowl of water and use them to moisten the top

placing it on a kitchen towel or sushi mat covered with

inch. (This will help the nori to seal.) Complete the

paper towels. Roll up in the towel or mat, squeezing

roll. Place it seam-side down on a cutting board.

lightly to remove excess moisture. Remove any thick,

Repeat with remaining cabbage, and cut rolls into 6-8

tough pieces and set them aside.

pieces with a sharp knife. Serve with pickled ginger,

soy sauce, and wasabi.

Place a piece of nori on the sushi mat, and have a

small bowl of water nearby. Lay a thin layer of

Preparation time: 30 minute(s) | Cooking time: 5

cabbage starting about one inch from the bottom and

minute(s)

stopping 2 inches from the top. Be sure the cabbage

stretches to the side edges. Near the bottom end, lay

Number of servings (yield): 4

a strip of tofu, carrots, and baby corn or any

combination of the three.

Nutrition (per serving): 103 calories, 29 calories from

fat, 3.2g total fat, 0mg cholesterol, 42.2mg sodium,
355.5mg potassium, 11.3g carbohydrates, 3.9g fiber,
1.2g sugar, 8.4g protein, 2.9 points.

Kappamaki

INGREDIENTS

4 sheets of nori (dried

seaweed), cut in half

6 cups prepared sushi rice

2 Japanese cucumber, cut into
long sticks

PREPARATION

Cucumber rolls are called kappamaki

in Japan. It's one of the most popular
sushi rolls and is easy to make.

Put a half-size nori on top of a

bamboo mat (makisu). Spread about
3/4 cup of sushi rice on top of the
nori. Place cucumber sticks
horizontally on the rice. Roll up the
bamboo mat, pressing forward to
shape the sushi into a cylinder. Press
the bamboo mat firmly with hands.
Unwrap the bamboo mat. Make more
rolls. Wipe a knife with a wet cloth
before slicing sushi. Cut the sushi roll
into bite-size pieces.
Makes 8 rolls