Turkey Tempura 101
Fresh vegetables and cubes of turkey breast tenderloin are dipped in a Japanese-style batter and fried.
1 pound Honeysuckle White Breast Tenderloin, cut into 1-inch cubes
1 red bell pepper, cut into 3/4-inch pieces
8 broccoli florets
6 green onions, cut into 1 1/2-inch pieces
1 cup green beans, cut into 1 1/2-inch pieces
1 zucchini, thinly sliced
1 quart peanut oil (for frying)
6 large eggs
1 1/2 cups water, (very cold)
3 cups all-purpose flour
1 1/2 teaspoons salt
2 teaspoons baking powder
1/4 cup white wine, dry
2 tablespoons rice vinegar or use 2 tablespoon white vinegar
1 tablespoon granulated sugar
1/2 cup soy sauce
2 tablespoon white wine, dry
2 teaspoons ginger root, fresh, finely grated
1 teaspoon hot chili oil, optional
- Mix all dipping sauce ingredients together. Chop red bell pepper into 3/4-inch pieces, green onion into 1 1/2-inch lengths, green beans into 1 1/2-inch lengths, and thinly slice zucchini. Cut turkey tenderloin into 1-inch cubes. Mix turkey and vegetables together. Heat oil in wok to 375°F (190°C) useing a thermometer.
- Beat eggs and add ice cold water. Mix dry ingredients together and add egg mixture. Add white wine and stir quickly. Pour batter over turkey and vegetable mixture and stir well. Drop 6 to 8 spoons of turkey and vegetable mixture into hot oil, taking care not to crowd. Cook for approximately 5 minutes or until golden, turning pieces until golden on each side. Place cooked pieces on paper towels. Keep warm in a 200°F (90°C) oven.
- Repeat process until all the tempura is cooked. Use a strainer to remove an excess pieces from the oil before cooking the next batch.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 518 Calories from fat: 138 Total fat: 15 gm Saturated fat: 3 gm Cholesterol: 259 mg Sodium: 2721 mg Carbohydrate: 58 gm Protein: 34 gm
Recipe and photograph provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.