Yield: 8 Servings
|\N \N||Peanut oil -- for|
|2½ cup||Rice flour or whole-wheat|
|\N \N||Pastry flour|
|1½ cup||Ice water|
|½ cup||Coconut milk|
|¼ teaspoon||Ground coriander|
|1 large||Red bell pepper|
|1 pounds||Large prawns|
|½ pounds||Large scallops|
|1 cup||Sweet potato -- diagonally|
|1 cup||Broccoli tops|
1. In a wok or large, deep skillet over medium-high heat, warm peanut oil to the 350 degrees F mark on a fat thermometer. There should be about 4 inches of oil in the wok or 2 to 3 inches in the deep skillet.
2. In a blender at high speed, mix together flour, eggs, the ice water, coconut milk, and coriander until very smooth. Pour this batter into a bowl set inside a larger bowl filled with crushed ice.
3. Seed bell pepper and cut into eighths. Peel and devein prawns. To cook tempura, dip seafood and vegetables into batter, turning to coat lightly.
Place immediately into hot oil. Tempura should brown in 30 seconds; if it takes longer, oil is not hot enough. Drain cooked tempura on paper towels.
Recipe By : the California Culinary Academy File