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July 14, 2009

How to make Ebi Tempura

Chef Gino Gonzalez of the CACS teaches the secret to cooking crunchy tempura!

By: Gino Gonzalez of CACS

Like a crunchy coating on your Japanese-style prawns? Chef Gino Gonzalez of the Center for Asian Culinary Studies teaches the secret.

 

Serves 3 to 4
Prep Time 20 minutes
Cook Time 10 minutes

10 pieces prawns
2 grams ginger, grated
4 grams fresh raddish, grated
flour for dredging
corn oil for frying

For batter mixture
1 cup cake flour
2 cups cornstarch
2 egg yolks
1/2 cup cold water with ice cubes

Tempura sauce
1/2 cup Kikkoman sauce
1/4 cup white sugar
1 tablespoon dashi powder, plus 1 1/2 cups water
2 tablespoons mirin or rice wine







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4 Responses

teresa hundana
Monday March 15 2010 04:13:06 AM

twice lang da pwede ulitin ang mantika para hindi maanta.

angelo
Friday January 22 2010 09:47:21 AM

Rancidity refers to the spoilage of the oil; "maanta" in Filipino. It is the stage where the oil has an off-taste and not so nice odor. If used in cooking, the food absorbs the maanta taste and aroma.

angelo
Friday January 22 2010 09:44:19 AM

Hi Hannacell, I asked Yummy's book editor Cris Abiva regarding your question and here is what she had to say. "This may be due to a lot of factors but mainly on the smoke point of the oil you are using, For frying, particularly deep-fat frying (as in tempura), you need an oil with a high smoke point which is the point at which fat breaks down into a gaseous state characterized by the appearance of smoke. Hence the name. The oil you are using might have a low smoke point which means it quickly decomposes producing free fatty acids that tend to ruin the taste of the food being cooked. It also matters how many times the oil has been used. Every time oil is re-used the smoke point is lowered because of the moisture that is left by the food previously cooked. Also, oil that is re-used a number of times tends to turn rancid faster."

Hannacell G. Guevara
Friday January 08 2010 06:43:11 PM

Good evening. I own a Japanese restaurant franchise, and I've received comments re the bitter after taste of the oil in our tempura and other fried items. I checked out the oil we use, it's still clear, though it's been only two to three days old. I'm currently using Spring Oil. I don't know how to solve this problem and I'm kinda desperate to fix it coz a Japanese restaurant should not have any problems re the tempura, right? Thanks and I hope to hear from you.

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