Tempura Battered Chicken pieces, on a bed of gingerfried Fresh pineapple cubes, tempura fried fresh garden vegetables on the side, makes a simple weekday summer meal taste special.

Tempura is battered and deep fried vegetables and sea shellfish. It is a Japanese dish. Ingredients for tempura would be selection of sea food such as: prawn, squid, scallop ..... and vegetables such as: potatoes, okra, eggplant, zucchini, carrot, onion, bell pepper ...

Tempura is a popular Japanese dish that can be found in almost any Japanese restaurant. Various seafood and vegetables are lightly coated in batter and fried until crispy. However, the traditional batter is made of wheat flour which contains gluten. Therefore, if you have a gluten allergy as I do, it’s difficult to enjoy this dish.In this recipe, I will show you step-by-step on how to make gluten-free tempura at home, so you can enjoy the crispy tempura again. Not only is this recipe gluten-free, but it's also vegan because I don't use any egg in the batter.Instruction video: https://youtu.be/Rwy070Ly3kEGluten-free tempura sauce: https://youtu.be/rXIiPgge6FE

Leftover veggies are perfect for making tempura. I made some with mine.I recommend also chilling the bowl if making this in the summer time. This will make a crispy batter! I guarantee that it won't be pasty. Melt ice cubes and use only the water. Test the oil temperature by dropping batter. If it sinks to the bottom and floats up, it's about 160℃. Be careful not to deep fry too much at once, as the temperature will drop! This is key! Don't turn the fritters while the batter is still soft! Recipe by Kona kotobuki

I wanted to think of a recipe to make crispy and delicious tempura!- For shrimp: if you make slits in the underbelly, it won't curl up. Also, it won't spit oil if you slit its tail slightly. To thicken the batter coating surrounding the shrimp, prepare tempura crumbs and top onto the shrimp while deep-frying in the oil. .- For shrimp and squid: the coating slides off easily, so dust with flour first before coating with batter when deep-frying. - For chikuwa fish sticks: mix aonori dried seaweed flakes into the coating before deep-frying. Recipe by Mikidon mama

Tempura is a Japanese cooking technique that gives your veggies and shrimp an extra crunchy touch - when fried in extra virgin olive oil from Spain of course! Try this recipe for yourself to see what we mean.

If you can buy a whole salmon, go for it. The salmon sides with the filets are great for curing, that is making kosher lox or gravlax or smoked salmon, recipes in here. The salmon head and trimmings make bouillabaise soup, recipe in here. Salmon tail meat is a culinary feast, stays crispier than salmon filets. Only 15 minutes to cook. The leftover skin and bones make a great fish broth. Nothing gets wasted, at half the cost of salmon filet at the farmers market.

Ten minute spring roll that looks gourmet, and tastes even better.

This snack is served with toothpicks, so you can mix the ingredients yourself:Half a hardboiled egg with chimichurra sauce on top, fried salmon, artichoke hearts and olives.

Use either canned tuna or fresh tuna wrapped in fresh lettuce and rice paper spring roll. A great cold appetizer for two, also makes a quick lunch for one. I substituted shredded shallots for the cold rice noodles usually found in Thai restaurants spring rolls.#GlobalApron

Great easy recipe to precook salmon for your freezer. Ready in minutes when you need to make a quick lunch or dinner. The hamburger helper from the ocean.

We grow Black Beauty eggplants ( aubergines) and Ping Tung, a purple eggplant. Black Beauty is egg shaped and delicious as a meat substitute, and Ping Tung is cucumber shaped and tastes mild like fish.We cut the skins in 5” long strips, oil them and dry them rolled up to save the skins for stuffing. The dried strips become more flavorful, like sundried tomatoes. Soaking dried skins in warm water makes them flexible again. They make great stuffed salmon rice rolls in parmesan cheese sauce.#GoldenApron