Want to learn the secret to making light, crispy fried food without a bit of greasiness? In these videos, The Culinary Institute of America's Chef Shirley Cheng shows us how to make perfect Japanese tempura with shrimp and a wide variety of vegetables, including mushrooms, green beans, lotus roots, and shiso leaves. She also demonstrates a classic dipping sauce.
In Japanese cuisine, tempura is one of several forms of deep frying or "agemono," according to The Oxford Companion to Food. Tempura refers specifically to small bits of seafood or vegetables that are cooked in a light batter. The Companion further explains that tempura can be traced back 400 years and that the name and technique were possibly introduced by Portuguese missionaries (the Portuguese word "tempuras" means "Ember Days," when meat was not eaten).
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