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Valley Tempura by "The Fermenting Gourma" (Published in the July 1996 Brews and News) This beer affair should be done in a wok-but also could be done in a large pan with a sloping side. For a different twist, use strips of boneless chicken breast and/or shrimp. You can use your imagination for the veggies; here's some help for starters. String beans Zucchini cut in French fry strips Carrots cut diagonally Broccoli The batter is simple beer and flour. Make it thick enough to coat, not too thin. I like it puffed up and crisp-peanut oil is recommended, but vegetable oil can be used instead. What type of flour and beer can give an array of batter flavors? I've tried from plain white flour to stone ground wheat and had good results. As for beer, if any of you have out-dated homebrew, here's a good use for it. Mix beer and flour to form a thick paste, dip veggies and meat in batter to coat well. Preheat oil to high heat. Carefully add battered ingredients one at a time to hot oil. Cook until golden brown. Remove with slotted spoon and drain on paper towels. Serve with a cold lager of your choice and don't forget to call me a half hour before it's ready. Back to The Roost || Brew Recipes || Brews & News |
