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Turkey Tempura 101 recipe

Turkey Tempura 101.

Fresh vegetables and cubes of turkey breasttenderloin are dipped in a Japanese-style batter and fried.

Recipe: Turkey Tempura 101

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
Dipping Sauce:
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 11/2-inch lengths, green beans into 1 1/2-inch lengths, and thinlyslice zucchini. Cut turkey tenderloin into 1-inch cubes. Mixturkey 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 wineand stir quickly. Pour batter over turkey and vegetable mixtureand stir well. Drop 6 to 8 spoons of turkey and vegetable mixtureinto hot oil, taking care not to crowd. Cook for approximately5 minutes or until golden, turning pieces until golden on eachside. 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 beforecooking the next batch.

    Makes 6 servings.

    Nutrition Facts:Amount Per Serving Calories:518 Calories from fat: 138 Total fat: 15 gm Saturated fat: 3gm Cholesterol: 259 mg Sodium: 2721 mg Carbohydrate: 58 gm Protein:34 gm

    Recipe and photograph provided courtesyof Honeysuckle White, a division of Cargill, Incorporated. Usedwith permission.

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