Tempura / cooking anyhow

I am not really proud with the outcome, chefs may get mad at me.  Just cooking anyhow, enough to satisfy our cravings for our favourite Tempura tendon.  Not as crispy as served in the Japanese restaurant...not as presentable as it should be... tastes Tempura though and my youngest was happy.  

Needs credit for taking time to remove the head and the shell of  the shrimps and the meticulously deveining.  Further, peeling off the very hard pumpkin and I sliced anyhow.

We just bought tempura mix at the NTUC, added cold water, egg yolk and added some ice. The flour in the batter must develop little gluten as possible to result to a light and crispy tempura.  Iced cold water develops gluten slower.  I used canola oil and a little olive oil for frying. the prawns . I tried not to crowd the pot so the temperature will not drop quickly

You would notice half of the tempura were a bit dark.  Why???  I should have removed the excess crumbs that got burned and made my oil darker. My batter got warmed and forgot to put more ice, the batter got a bit thick.  

I should remember next time not to over mix  the batter, better to have some lumps.  Prawns must be towel dried before coating for a better output.  Apparently, needs more improvement. 

Tempura Tendon sauce:

3 tbsps mirin
3 tbsps soy sauce
1 tbsp brown sugar
half cup of shrimp stock (i don't have dashi stock)

boil the mirin to get rid off the alcohol smell, add the soy sauce, followed by the shrimp stock.  let it boil then add the sugar.  Stir for a minute or two.

Optional:  Cook egg with chopped onions

In a bowl of rice, place the egg omelette over the rice, add the tempura and drizzle with the sauce. The next time I prepare this dish,  I would make sure it would look appetizing (even in the photo only).  I'll add green veggies such as lady fingers, brinjals and asparagus.

More Recipes

Chicken Macaroni Salad

Cooking anyhow

Sipo Eggs

Chili Prawns w Oregano

Check out the places we had visited in Asia

Japan trip 2014

Hong Kong

See also:

Family cycling

Minion Mart at
Universal Studios Singapore

Universal Studios Singapore

Hello Kitty Cafe
Singapore

2016 River Hongbao 

The making of Harry Potter

Sound of Music
Movie Locations

Visit to Vienna,Austria

Family World Travels

Chili Prawns with Oregano Recipe/ Family Home Cooking... cooking anyhow

Long weekend, CNY is fast approaching.  Time for cooking experiment.  I got free chili sauce when I bought fresh meat last week at  the newly opened NTUC outlet at Waterway Point Mall, Punggol, Singapore.  I haven't tried a recipe with chili sauce yet. What about  mexican/greek style stir fry with their signature spice, oregano?

Chop chop chop the ingredients... stir fry...garnish...

Result?... long preparation though, certified YUMMYLICIOUS!

Ingredients:

half kilo prawns, peeled and deveined
4 tbsp olive oil
2 tsp each: finely chopped garlic, spring onions and ginger
1 to 11/2 tsp dried oregano or 3 tbsp finely chopped fresh oregano
2 medium fresh tomatoes
2 tsp chili sauce
1 tsp cider vinegar
1 tsp sugar
1 tsp each: Salt and black pepper
Spring onions for garnish

Directions:

Heat a wok or large frying pan
Add the oil, once hot add the garlic, spring onions and ginger. Stir fry  for about 10 seconds
Add the oregano and continue stir frying for another 10 seconds
Season with salt and pepper,
Add the prawns and stir fry for one minute or prawns have changed its colour
Move all ingredients to one side and stir fry the tomatoes to another side with the heat under.
Add the vinegar, chili sauce and sugar and stir fry all together for three to five minutes
Garnish with spring onions

peeled and deveined prawns

chili prawns ingredients

finely chopped garlic, ginger, spring onions

chili sauce

tomatoes

vinegar

dired oregano

sugar

See also:

Chopsuey

Cooking Anyhow

Chicken Macaroni Salad

Family World Travel

Family  Travelogue blogs