Tempura Sweet Potato

1 large sweet potato
1/2 cup all purpose flour
1/2 cup cornstarch
kosher salt
vegetable oil

For the batter itself, you will need: 1 cup of flour, 1 1/3 cup chilled water, and 2 egg whites, whisked all together.

Take the sweet potato and peel off the skin. Cut the potato in circles, about 1/8 of an inch thick.

Dredge each circle in cornstarch/ flour mixture and shake off excess. Dredge in tempura batter, coating completely.

Place in a pot with vegetable oil set at 350 degrees. Cook 5 to 7 minutes to allow the outside to get crunchy and golden and the potato to cook soft.

Remove from oil and sprinkle each circle with salt.

Easy recipe, and tastes wonderful! Try it wih soy sauce!

-The Pastor Chef

Alligator Tempura

1 package alligator fillets
1 cup all-purpose flour
3/4 cup water
2 egg whites
1 cup cornstarch
salt
pepper
vegetable oil

For this recipe, I used the 16 oz bag of alligator fillets, of which I found at Wal-Mart:

When you thaw and take these fillets out of the package you will notice the pieces have “silver skin” and white string looking items that run in some of the meat. Try to as best as possible to remove the white skin from the fillets.

Cut the fillets in to long strips. Now this is a requirement but a recommendation: I used a Jiccard meat tenderizer to soften the meat.

Sprinkle each side with salt and pepper.

Prepare a pot with vegetable oil. The oil needs to be deep enough that the fillets will submerge when they enter the grease. Heat the oil to around 350 degrees.

As the oil is heating, dredge the alligator strips in cornstarch and shake off access.

For the tempura batter, mix flour, water, and egg whites together. Dredge the alligator strips in the batter.

Cook the strips for 5 to 7 minutes or until the tempura begins to brown. Remove from grease and place on a paper towel layered plate.

Serve as is with dipping sauce or make with sushi! Try it sometime!

-The Pastor Chef

Shrimp Tempura Roll

Shrimp Tempura(Fried Shrimp)
Nori (seaweed)
Rice (Seasoned)
Avocado

Other optional but yummy ingredients:
Shrimp Sauce (Yum-yum)
Eel Sauce

Link to Shrimp Tempura-Link to Sushi Rice-Link to Yum-Yum Sauce   

Click on the links above to get the how-to on the shrimp tempura, sushi rice, and  yum-yum sauce. I made my own eel sauce, but you can buy it also at a market.   Below is a video on how to make and roll the sushi. You can basically follow these instructions, then place the eel sauce and yum-yum sauce on top. I omitted the asparagus, you can add if you like.  

A great recipe!

Shrimp Tempura

 

 

 

 

8 Shrimp (21/25 CT)

1 cup all purpose flour

1/2 cup cornstarch

3/4 cup cold water

2 eggs

Vegetable oil

 

The first step in making shrimp tempura is to stretch your shrimp so it will have a straighter look to it. Here is an informative video that shows you different methods:

 

After you have stretched your shrimp, place on a paper towel and pat dry and place in fridge until ready to use.   In a mixing bowl, take two eggs and divide the whites from the yolks and place the whites in the bowl. With a whisk, stir until the whites begin to froth. Add flour, and water and mix. If the batter is still too thick, add water, about a tablespoon at a time, until it gets the consistency of thin pancake batter.   Preheat a pan of oil to around 350 degrees. The pan of oil needs to be at least an inch deep in the pan.   Take cornstarch and place into a shallow dish. Dredge shrimp until coated in cornstarch and shake off excess. Dredge in wet mixture and place into the preheated oil. Allow to cook for 5 to 7 minutes or until the outside is golden and crunchy.   Easy shrimp tempura. Very good! Once you have made these, try my Shrimp Tempura Roll! Click HERE.