Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, tempura battered swai. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Tempura battered Swai is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They are nice and they look fantastic. Tempura battered Swai is something that I’ve loved my entire life.
Dip swai into batter and shake off excess batter and carefully up into hot oil. So made this simple recipe for my daughter for she doesn't care for fish. And she liked it for Swai not a strong fish flaver and the butter mix makes it buttery and smooth. To make the tempura batter crispier, use a low-protein flour such as cake or pastry flour.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook tempura battered swai using 5 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Tempura battered Swai:
- Prepare 1 lb swai
- Take 1 tempura batter
- Prepare 1 tbsp butter
- Get 1 tsp total seasoning blend
- Take 3 cup oil
Break the egg into a bowl containing the iced water and whisk until frothy. Beat until the flour is just mixed in. Seltzer water makes Japanese-style Tempura Batter light and airy. This recipe from Food Network Kitchen is perfect for frying vegetables, meats and seafood.
Instructions to make Tempura battered Swai:
- Cut up swai into bite size pieces
- Melt butter and mix in seasoning blend.
- Put swai into bowl and pour butter mix on it and stir it until coated.let it sit for 15 minutes to absorb butter mix.
- Put oil in pan or fryer and heat to 325°.
- Mix tempura batter as directed.
- Dip swai into batter and shake off excess batter and carefully up into hot oil. I fry about 6 pieces at a time. Fry for about 3-4 minutes until golden brown.
- Remove from oil and place on paper towels to drain. Then enjoy. I place it on a bed of rice.
Seltzer water makes Japanese-style Tempura Batter light and airy. This recipe from Food Network Kitchen is perfect for frying vegetables, meats and seafood. The batter is different from Japanese breadcrumb (panko). Tempura batter is lighter and fluffier. You want to keep the batter as cold as possible and not over-mix the batter.
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