Mix together in deep, medium-sized bowl the cornstarch, flour, baking powder, salt and pepper. Beat the egg and add 3/4 cup ice water, then whisk into dry ingredients. If too thick, add more ice water to desired consistency. Do not overmix - some lumps are okay.
Heat oil in heavy, deep pan to 350 degrees F. As you fry, try to keep the temperature between 340 and 360 degrees.
Coat cold, dry vegetable and meat pieces in tempura batter and place carefully in oil (I use tongs) to make a single layer. Fry until light golden in color, then remove, drain on paper towels and salt lightly. Repeat.
Fry meat and vegetables separately; fry onion rings separate from "chunky" vegetables like mushrooms and broccoli. For making finger steaks (it's an Idaho thing), I like cube steak cut into finger-sized strips.
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|Serving Size: 1 Serving (494g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3040 (96%)|
|Amt Per Serving||% DV|
|Total Fat 337.8g||450 %|
|Saturated Fat 25.5g||127 %|
|Monounsaturated Fat 213.2g|
|Polyunsanturated Fat 94.8g|
|Cholesterol 55.3mg||17 %|
|Sodium 84.7mg||3 %|
|Potassium 110.9mg||3 %|
|Total Carbohydrate 42.1g||12 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 42g|
|Protein 3.6g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3167
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