Yesterday we decided to cook dinner for Maria who is leaving after being with us for four months.
I wanted to cook Asian food for a change and I was set on the entire menu except for the dessert part. I looked in the numerous cook books that we have but nothing stood out enough - I wanted to make something light, with an Asian influence to complement the rest of the dinner. And then it came to me: why not try something completely new and original... What if I were to make tempura for dessert? So I looked inside my fridge and found beautiful red English apples. That's when I decided to make apple tempura. I had absolutely no idea how it would turn out but I knew it needed something sweet on the side. I originally wanted to make a cinnamon sauce for dipping but once we finished dinner, which included a rice noodle salad with grilled peanuts and coriander, a teriaki halibut with sesame seeds and green vegetables on the side, I was a bit reluctant to make a cinnamon sauce considering it is made of condensed milk, butter and sugar.... I thought I'd better stay away from that for now since we're a few weeks away from bikini season (girls I know you understand my point here), which is why I simply decided to sprinkle icing sugar and ground cinnamon instead.
The result: it was simply delicious, the tempura was fluffy and very crispy - just the way you want it to be. Unfortunately I wasn't able to take the calories out this time, that's why a 10km jog was added to my schedule this morning... Definitely worth every bite!
3 apples (medium size)
2 egg yolks
350ml iced water
1 teaspoon cornflower
1) Peel the apples and cut in thin slices - set aside
2) To make the batter, simply mix the eggs with the iced water, then add the corn flour and flour, then mix.
3) Soak your apples in the batter.
4) In a hot pan, deep fry the apples using vegetable oil. Make sure the oil is very hot so the tempura doesn't get soggy. Cook for a few minutes on each side until golden.
5) Remove from the pan and rest on paper towel to absorb excess oil.
6) Sprinkle with icing sugar and cinnamon to taste.