10 delicious recipes for you to know the oriental dish

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Need an appetizer? A different afternoon snack? Or a snack for the end of the night? There is a tempura recipe for every hour! The classic of oriental cuisine is very versatile and can be adapted to all tastes. Moreover, it is super simple and quick to be made. Check out 10 delicious recipes tempura for you to choose your favorite.

1. tempura without frying

Ingredients

Sauce

• 1 cup shoyu sauce
• 1 Tbsp. white wine vinegar
• 1 teaspoon hondashi (optional)
• 1 cup of water
• 1 teaspoon grated ginger

Vegetables

• 1 green pepper
• 1 red bell pepper
• 1 carrot
• 1 zucchini

Pasta

• ½ cup cornstarch
• ½ cup wheat flour
• Salt to taste
• 1 cup sparkling water
• 1 egg

Directions

Sauce

1. Mix all sauce ingredients in a bowl;
2. Your sauce is ready!

Tempura

1. Chop all the vegetables into a toothpick shape;
2. Place them all in a bowl and set aside;
3. Mix all the ingredients of the dough until it is homogeneous;
4. Take the bowl with the vegetables and separate them into two parts;
5. In one part, with half the vegetables, add clean, pre-cooked prawns;
6. Add half the tempura batter and mix well;
7. Add the other half of the vegetables and the other half of the noodles. Mix well;
8. Put into a frying-pan a little olive oil;
9. Add a portion of the tempura and wait for it to brown;
10. Turn the tempura over and repeat.
11. Now just serve and enjoy with your sauce!

2. Broccoli tempura

Ingredients

• 1 steamed broccoli
• 1 cup flour
• ¼ cup rice flour
• 1 teaspoon cake yeast
• 1 teaspoon salt
• 1 teaspoon vinaigrette or seasoning of your choice
• Ice water

Directions

1. Place the wheat flour, rice flour, cake yeast and salt in a bowl;
2. Add the ice water until the batter is creamy;
3. When the dough is creamy, add the chopped broccoli and mix until well enveloped in the dough;
4. Then, with the help of a spoon, fry the tempura in hot oil until golden brown;
5. Serve and enjoy!

3. Eggplant tempura

Ingredients

• 3 tablespoons cornstarch
• 1 teaspoon yeast
• 1 pinch of salt
• Water
• 1 eggplant

Directions

1. In a bowl, put the cornstarch, yeast and salt;
2. Add the water little by little, mixing until the dough is of a porridge texture;
3. With the eggplant cut into medium pieces, season it with salt and mix;
4. Then roll the eggplant in the batter;
5. Now just fry and serve!

4. Tempura of leaves

Ingredients

• Carrot leaves
• Carrots
• 1 cup of flour
• Salt to taste
• Ice water
• 1 egg
• Negi in small cubes

Directions

1. Soak the carrots with the leaves in water with vinegar to sanitize;
2. Cut the leaves off the carrot near the stalk;
3. Discard the ends of the carrots and peel;
4. Cut in half or in three parts horizontally and set aside;
5. In a bowl, place the flour, egg and salt;
6. Add the water little by little and stir to bring the dough to a medium consistency;
7. Leave a rack ready to drain the fried tempuras (if left straight on the paper towel, the tempuras will get too greasy);
8. Dip the chopped carrots into the batter;
9. Fry the tempuras in vegetable oil over medium heat;
10. Place the fillings in the batter and fry;
11. Let fry until golden brown, about 3 minutes;
12. Remove and place to drain on the grill;
13. Repeat the process with the negi skewers and carrot leaves;
14. After draining, place on a plate and serve;
15. Dip in shoyu and enjoy!

5. Spinach tempura

Ingredients

Tempura

• 1 sprig of spinach
• 1 teaspoon salt
• ½ onion, minced
• Chives to taste
• Coriander to taste
• 2 tablespoons grated parmesan cheese
• 7 tablespoons wheat flour
• 200 ml water
• 1 egg
• 1 tablespoon yeast

Sauce

• 3 tablespoons vinegar
• 3 tablespoons shoyu
• 1 level Tbsp. sugar

Directions

Tempura

1. Cut the spinach into strips;
2. In a bowl, place the chopped spinach, salt, onion, green onion, cilantro, and cheese;
3. Gradually add the flour and water;
4. Add the egg;
5. Mix everything very well, until the dough has a slightly heavier consistency;
6. Fry in hot oil and allow to brown on both sides;
7. Now just serve with the sauce!

Sauce

1. Add all the sauce ingredients together and mix until the sugar is dissolved.

6. Tempura of vegetables

Ingredients

Vegetables

• ½ Italian zucchini chopped into strips
• ½ grated carrot
• 4 chopped cabbage leaves

Pasta

• 1 cup cornstarch
• 1 cup yeast flour
• 1 cup unleavened flour
• Ice water
• Garlic to taste
• Salt to taste
• Dehydrated onion to taste

Directions

1. Mix the two flours and the cornstarch;
2. Add the dehydrated onion, salt and garlic;
3. Add the water little by little, as the dough must not become too soft;
4. Place the noodles on top of the vegetables and mix;
5. After the mixture is ready, make the little balls and fry in hot oil, but not too high;
6. When it starts to brown, turn the other side and it’s done!

7. vegetable tempura with onion powder

Ingredients

• 5 cabbage leaves in strips
• 1 zucchini sliced horizontally
• 1 grated carrot
• 2 cups wheat flour
• 1 cup cornstarch
• 1 coffeespoon cake yeast
• 1 tablespoon onion powder
• 2 cloves minced garlic
• Salt to taste

Directions

1. Chop the cabbage into slices, if you need to, cut in half, as they cannot be too long;
2. Remove the ends of the zucchini, cut it in the middle twice, remove the excess of the core (the little seeds) and chop into strips;
3. Grate the carrots into larger strips;
4. Combine the vegetables in a single bowl;
5. In another bowl, place flour, cornstarch, cake yeast, onion powder (dehydrated or creamed), crushed garlic and salt to taste;
6. Mix everything together and add the water little by little;
7. Putting in the water, stir until it leaves in a texture similar to heavy cream;
8. Now mix the vegetables into the batter;
9. Take to fry in a frying pan with hot oil;
10. Turn and fry on both sides;
11. Tempura ready!

8. Tempura of shrimp

Ingredients

Pasta

• 1 teaspoon baking powder
• Salt to taste
• Black pepper to taste
• 2 cups ice water
• 2 cups wheat flour

Filling

• 2 tablespoons parsley
• 2 tbsp (tablespoons) scallion
• 2 tbsp (tablespoons) green bell pepper strips
• 1 onion in strips
• 1 cup cabbage in strips
• 2 cups carrot in strips
• 2 tablespoons eggplant
• 200 g shrimp without peel

Directions

1. In a bowl with the flour, place the yeast, salt and black pepper;
2. Then, little by little, add the water until it is just right;
3. Place the stuffing vegetables making them incorporate into the dough;
4. Do the same thing with the shrimp;
5. Mix everything very well to fry afterwards;
6. Fry the tempura dumplings in hot oil;
7. Let brown on both sides and remove;
8. It’s ready to serve!

9. Fish tempura

Ingredients

Filling

• 1 pack of sliced green beans
• 1 grated carrot
• 1 eggplant filleted (without core)
• 3 sliced chard leaves (without the stalk)
• 2 tilapia fillets
• ½ lemon
• 3 crushed garlic cloves
• Black pepper to taste
• Salt to taste
• 1 large onion, chopped
• Diced green and yellow bell peppers to taste
• Chives to taste

Pasta

• 1 cup rice flour
• 2 cups wheat flour
• 1 sachet of shrimp broth (optional)
• 1 sachet of hondashi
• 500 ml ice water
• 1 level tablespoon baking powder

Directions

1. Cut all the vegetables into strips;
2. Steam the pre-cooked green beans;
3. Cut the tilapia fillets into small strips;
4. Season the fish with lemon, garlic, black pepper and salt;
5. Set aside the vegetables and fish;
6. In a large bowl, place the rice flour, wheat flour, shrimp broth and hondashi;
7. Slowly pour in the water and mix gently until it is just right (similar to pancake batter);
8. Add and mix in the baking powder;
9. Place all the vegetables in the dough bowl;
10. Mix everything together very well to get all the vegetables involved;
11. Lastly, add the fish, remember to drain off the excess broth;
12. With the oil preheated for frying, test the temperature with a smaller portion of the tempura;
13. Then separate the tempura portions and fry;
14. Stir and turn the tempuras carefully;
15. When browned, remove and place to drain;
16. Done! You can serve now!

10. Tempura of vegetables with shrimp and shiitake

Ingredients

Tentsuyu Sauce

• ½ cup of water
• 1 tablespoon sugar
• ½ tbsp. fish seasoning
• 2 tablespoons mirin
• 3 Tbsp shoyu

Stuffing

• 1 eggplant
• ½ gourd pumpkin
• 1 carrot
• 1 sweet potato
• 1 onion
• 1 corn
• Carrot leaves
• 2 shitakes
• Prawns to taste

Pasta

• 1 egg
• 1 cup ice water
• ¾ cup of flour

Directions

Sauce

1. Place all ingredients in a saucepan;
2. Bring to a boil to dissolve everything;
3. Ready, just set aside!

Tempura

1. Cut up all the filling ingredients and put them in a small pot;
2. Clean the shrimp if necessary and make small « incisions » in them.
3. In a bowl, place the egg and water, mix well;
4. Gradually add the wheat flour;
5. Pass all the vegetables and the fish of the stuffing in the flour to advance;
6. In a very wide pan, put the oil;
7. Test the temperature with a small amount of the batter;
8. Now just pass the ingredients in the batter and fry, remember they have different frying times;
9. Turn little by little to fry well;
10. Take the prawns, pass them in the flour, roll them in the batter and remove the excess;
11. Before putting them in the oil, take some of the batter and put it in first;
12. Pass the shrimp through the oil and the batter in the oil;
13. Fry well;
14. To finish, grate a piece of turnip and put in the sauce;
15. Off to eat!

These recipes are wonderful, right? I want to try them all! If you like and want to innovate even more in the kitchen, just take a look at these super creative appetizer recipes!