Quality guaranteed from the Gardens of Sun Luck. www.alliedoldenglish.com.
10 oz (284 g) x 12
0.25 cup mix
about 9 per pack
Seafood and Vegetable Tempura (5 generous servings): Ingredients: 1-1/2 to 2 lb. Total of all or choose from: Large raw shrimp or prawns - shelled, retaining tails, remove sandy vein and then butterfly. Fish fillets - cut into 1-1/2 x 2 inch pieces or raw scallops - cut in half if large. 1-1/2 to 2 lb. Total of all or choose from: Sweet potatoes, yams, or carrots - peeled and cut diagonally in 1/4 inch thick bite sizes; Eggplant or zucchini - unpeeled and cut into 1/4 inch thick bite size slices; Sun Luck Shiitake or french mushrooms - bite size; Green peppers - cut in 1-1/2 x 2 inch pieces; Slices of onion rings; Green beans or asparagus tips - cut into 3 inch lengths. Drain all ingredients thoroughly on paper towels and arrange on a large platter. Tempura Batter Mix: Combine 1-1/4 cups Sun Luck Tempura Batter Mix with 3/4 cups plus 3 tablespoons (slightly less than 1 cup) ice cold water. Stir and mix quickly to combine batter and break up large lumps. Do not overmix, batter should contain some small lumps. Oil for deep frying (peanut oil is best, but any vegetable oil is fine): Pour at least 2 inches of oil into an electric frying pan, deep frying pan or wok. Heat oil to 375 degrees F. For Deep Frying: Very important to fry only a few pieces at a time to maintain high oil temperature. Do not over cook. Prawns - hold by the tail and dip into batter. Drop into hot oil and fry, turning occasionally until very light brown. Occasionally skim off pieces of cooked batter with a strainer. Continue battering, frying and draining other ingredients. Arrange all on a large platter and serve with a tempura dipping sauce or salt to taste. Tempura Dipping Sauce: Combine 1/2 C. Soup stock, 2 T. Soy sauce, 2 T. Aji mirin (sweet cooking rice wine) or sherry. Heat until hot. Serve in small individual bowls. Note: Chicken and other meats are also delicious when cooked and served as above.
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