June 11, 2006 | | Comments 7

Pumpkin Tempura

Tempura refers to Japanese classic deep fried batter dipped seafood or vegetables. Common vegetables used are bell peppers, sweet potato, okra, carrot, eggplant, potato, lotus root, cucumber, mushroom, bamboo shoot, zucchini, etc.

Cora made pumpkin tempura in this week’s cooking class. She got some mini pumpkins which is very sweet, almost like sweet potato.

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The pumpkin tempura was awesome and they just disappeared as fast as they came out from the wok.

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Ingredients

  • 1 mini pumpkin, cut into thin slices
  • Tempura mix
  • ice cold water

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Click link below for cooking instructions.


Instructions

In high class Japanese restaurants, sesame oil or a mixture of sesame oil and cooking oil is used to fry the tempura to impart the extra nutty flavour.

_MG_5650_edited-1.jpgPrepare the batter by mixing the tempura mix with cold water. The batter is not thick and it’s ok to have some lumps.
_MG_5652_edited-1.jpgDip the pumpkin slices in the batter.
_MG_5656_edited-1.jpgDeep fry the battered pumpkin slices in hot oil for 2 to 3 minutes. Place on a plate lined with paper towel to absorb the excess oil.

You should really give this a try at home. Everyone at the cooking club love this. It’s a sure winner. Thanks again, Cora for sharing this recipe.

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Tempura

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Categorized Under: 2006Snacks

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  1. Kirk says:

    Looks very good Suane – You’ve reminded me that I haven’t made tempura for the longest time! Looks delici-yoso!!!

  2. Alex says:

    i think i’d try this durin my winter vac. i’ve been making some nice home-cooked meals these few days aha. first time here tho, but very nice blog :)

  3. Suanne says:

    Hi Kirk: Are you gonna make tempura? Make it and post in on your blog!

    Hi Alex: Thanks for the visit from Melbourne. Melbourne is a very nice city.

  4. Erick says:

    Hi Suanne,

    That tempura looks like restaurant quality! I gotta get that tempura mix the next time I’m at our Korean market as it looks like it is Korean characters on the front of the package. Thanks for sharing this easy recipe with us!

  5. FamilyFirst says:

    If it uses store-bought tempura mix, I will surely give it a try, as it would be good recipe for a new cook like me!

  6. [...] make full use of the pumpkin and put its leaves in pasta sauce or fry the flesh to cook up some pumpkin tempura. The Thai often steam custard inside of a pumpkin, so take a tip from Thailand and use a hallowed [...]

  7. [...] make full use of the pumpkin and put its leaves in pasta sauce or fry the flesh to cook up some pumpkin tempura. The Thai often steam custard inside of a pumpkin, so take a tip from Thailand and use a hallowed [...]

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