Vegetable Tempura: Use vegetables such as eggplant, sweet potatoes, zucchini, mushrooms, bell peppers, green beans, okra, asparagus or carrots; peel and slice as desired. Dry thoroughly before dipping into batter for a more even coating.
Shrimp Tempura: Peel & devein large shrimp. Leave tails on.
Fish Tempura: Use fillets of firm, white fish such as haddock, cod, halibut or mahi mahi; cut into desired size.
Batter Preparation: 1 cup HOL•GRAIN® Tempura Batter Mix, 1 egg, 3/4 Cup ice water or cold carbonated water. Combine HOL•GRAIN® Tempura Batter Mix, egg and ice water (add slowly) - consistency should be that of pancake batter) in a mixing bowl and stir just until blended.
Heat 1 1/2 - 2 inches of oil in a deep fryer to 350F. Prepare vegetables or seafood per above. Prepare HOL•GRAIN® Tempura Batter Mix. Dip vegetables or seafood into the batter and coat well. Shake off excess and drop quickly into hot oil. Fry in small batches, 2-3 minutes or until light golden, turning once. Remove with slotted spoon and drain on paper towels. Season as desired.