Tempura

=Tempura by Tyler Pearson and Kevin Wilson=

Tempura is a special dish of fried seafood and vegetables brought to Japan by Portuguese traders. Japanese culture is filled with tons of different foods. One example of a tasty fried Japanese wonder is Tempura! It is a combination of seafood a vegetables. The Tempura is drenched in a light batter made with cold, or sparkling water to keep its light weight.

The batter is made of cold water and soft wheat flower, eggs, baking soda/powder, starch and spices. The batter is mixed up with chopsticks for a few seconds to leave lumps in the mixture. Sliced veggies and seafood are dipped in the batter safely with a skewer, then briefly deep-fried in oil, usually veggie or canola oil. Some tempura ingredients, like squid or bell pepper, require you to cut the skin a little to prevent an explosion. Smaller tempura are made into other dishes or eaten with salt or dipping sauces. Common ingredients for frying are squid, fish, mushrooms, skinned veggies, and leafy vegetables. The dish should be eaten hot and fresh.

The concept of tempura was introduced to Japan during the mid 16th century by Portuguese Jesuits during the age of exploration. Outside Japan, especially in the U.S., Taiwan, China, Korea, and Vietnam, tempura has become increasingly popular.