Monday, May 08, 2006

Benihana® Banana Tempura

Benihana® Banana Tempura
Copycat Restaurant recipe
4 servings


Menu Description - “After a hearty Teppanyaki meal, nothing helps to cleanse the pallet like a banana tempura!”

Banana Tempura
1 egg
1 cup ice water
2 cups flour, divided
vegetable oil
4 bananas
4 scoops of vanilla or strawberry ice cream
½ cup honey (optional)

Preparation:
Heat oil to 375 degrees F in fryer. Heat honey in saucepan or microwave until liquid and hot. Peel the bananas. Cut bananas into 1 inch pieces. Beat egg in a bowl. Add ice water to the bowl. Add one cup flour to the bowl and mix very lightly. Place one cup flour on a plate. Dredge banana
pieces in flour; shake off excess. Next, lightly dip banana pieces in batter. Carefully, place in the hot oil and fry until golden, about 2 minutes, turning as they cook. Drain on a rack or paper towels. Place banana pieces in dishes; drizzle with heated honey and serve with your choice of ice cream.

Tip: You can make vegetable and shrimp tempura with the batter and cooking instructions above. Prepare vegetables by cutting into 3/4 of an inch thickness. Cook vegetables first at 340 degrees F until brown. To prepare shrimp make a couple incisions on stomach side of each shrimp so it will stay straight. Pick it up by the tail and dip body into the batter. Then cook shrimp at 350 degrees F until brown. Serve with a tempura dipping sauce, soy sauce or plum sauce.

For more tips on making tempura visit: www.japanesefood.about.com


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