Okra Tempura

comments (0) August 7th, 2008     

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Ingredients:
Soy dipping sauce:
1/4 cup soy sauce
1/4 cup rice wine vinegar
3 Tbs. brown sugar
1 Tbs. freshly chopped ginger

16 oz. canola or vegetable oil
2 egg yolks
1-2/3 cups ice water
1-2/3 cups sifted flour
2 cups 1/4-in. okra slices

4 appetizer servings

Make the dipping sauce by mixing all sauce ingredients together. Set aside.

Heat the canola oil to 350°F in a deep fryer or a tempura fryer. If you have neither, use a heavy pot, 12 in. deep and wide.

Combine the egg yolks and the ice water in a bowl and mix gently. Add the flour and stir briefly; the batter should appear rough and only partially mixed.

Dip the okra in the batter to coat loosely. Deep fry in small batches for 2 to 3 min., until the okra is golden brown. Serve with the dipping sauce.

Recipe by Clark Frasier
August 1998
from issue #16

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posted in: okra, appetizer

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