Today is National Tempura Day!

Today is National Tempura Day, and you will be sure to find me at my favorite sushi/tempura restaurant to celebrate this day in style! I love tempura, and also love the sushi rolls created with tempura shrimp and tempura veggies!

(image from www.theage.com.au, Photo: Steve Lunam)

For those brave enough to try tempura at home, here is a wonderful recipe from www.Epicurious.com!

Beer-Batter Tempura
Gourmet February 1997

Yield: Makes 2 servings

Ingredients:
3/4 cup beer (not dark)
3/4 cup cake flour (not self-rising)
3/4 teaspoon salt
6 large shrimp, shelled and, if desired, deveined
1 small sweet potato
vegetable oil for deep-drying
1 small red bell pepper, cut into 1/4-inch-thick rings
6 asparagus spears, trimmed

Accompaniment: soy sauce for dipping, if desired

Preparation:

In a bowl whisk beer into flour until smooth and stir in salt. Make several shallow cuts across inside curve of each shrimp and press shrimp gently (to help prevent curling during cooking). Peel sweet potato and cut crosswise into 1/4-inch-thick slices.

In a 3-quart saucepan heat 2 inches oil to 375°F. Working in batches of 3 or 4 pieces, dredge shrimp, sweet potato slices, bell pepper rings, and asparagus spears in batter to coat completely, letting excess drip off, and fry, turning, until golden, about 3 minutes. Transfer tempura as fried to brown paper with tongs to drain and season with salt.

Serve tempura with soy sauce.



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