Ultra-light Tempura with iSi Whip
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.
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.
- 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
- 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
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.
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.