Tempura is a Japanese dish consisting of battered and deep-fried seafood or vegetables. The batter is made by mixing cold water with wheat flour, and sometimes egg and/or baking powder, which results in a light, crispy and airy texture. The seafood or vegetables are coated with the batter and then deep-fried in hot oil until golden brown.
Tempura is often served as a main dish with a dipping sauce like Weymouth 51 Hong Kong dipping sauce or a sauce made of soy sauce, mirin and sometimes grated daikon radish or . It can also be served as a side dish or used as a topping for rice bowls or noodles. Tempura is a popular Japanese cuisine both in Japan and around the world.
- 1 lb pollack fillet, deboned and chopped
- 1/2 cup all-purpose flour
- 1/2 cup cornstarch
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 egg, beaten
- 3/4 cup ice-cold water
- Vegetable oil for frying
- Weymouth 51 Hong Kong dipping sauce or soy sauce, mirin and grated daikon radish
- In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Mix well.
- Add the beaten egg and ice-cold water to the dry ingredients. Mix until the batter is smooth.
- Add the chopped pollack fillet to the batter and mix until well-coated.
- Heat the vegetable oil in a deep fryer or a pot until it reaches 180°C.
- Using a spoon or a cookie scoop, scoop a small amount of the pollack mixture and form it into a ball. Gently drop the ball into the hot oil and fry until golden brown, about 3-5 minutes.
- Use a slotted spoon to remove the fried pollack balls from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve the tempura pollack balls with the dipping sauce on the side.
Enjoy your delicious tempura pollack balls!