Have you ever found yourself with a surplus of calamansi and a craving for something totally different? Well, I did, and that's how this Calamansi Tempura with Honey recipe was born. It might sound a little out there, but trust me, the combination of tart citrus, crispy tempura, and sweet honey is an absolute revelation! This recipe transforms the humble calamansi into an unexpected culinary adventure. Itās crispy, itās sweet, itās tart, and itās surprisingly addictive. Perfect as an appetizer, a snack, or even a quirky dessert, this tempura is sure to impress your friends and family ā or, you know, just yourself (no judgement here!).
I remember the first time I tried something similar ā a food stall in a bustling night market in the Philippines. The vendor was frying all sorts of things, from bananas to sweet potatoes, but it was the citrus tempura that really caught my eye. The sweet and savory combination was unforgettable. So, I came back and started experimenting on my own. This recipe is the result of many, many (delicious) attempts to recreate that flavor. It's all about balancing the flavors, and I think I've finally nailed it. Plus, it is easy to make, if I can make itā¦ anyone can!
One of my friends, after tasting this, described it as "weirdly addictive." And I think that's the perfect way to put it! The initial tartness of the calamansi gives way to the sweet honey, all wrapped in a satisfyingly crispy shell. It's a flavor explosion that keeps you coming back for more. You will never look at calamansi the same way again. So, grab your ingredients, fire up your fryer (or pot), and get ready to experience a tempura like no other! Letās get cooking!
Required Equipments
- Deep Fryer or Large Pot
- Thermometer
- Mixing Bowls
- Whisk
- Slotted Spoon
- Paper Towels
Calamansi Tempura with Honey: A Sweet and Tart Delight: Frequently Asked Questions
Calamansi Tempura with Honey: A Sweet and Tart Delight
Transform tart calamansi into a crispy, sweet treat with this Calamansi Tempura with Honey recipe! A unique and addictive appetizer or dessert that's surprisingly easy to make. I promise it will be a great experince.
ā³ Yield & Time
Yield: 2 servings servings
Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time:
š½ Ingredients
š Instructions
- First things first, letās get those calamansi prepped! Gently wash and dry the calamansi. Slice them into 1/4-inch thick rounds. Remove any seeds you seeāunless you like a little surprise crunch! Place them on a plate lined with paper towels to absorb any excess moisture. Moisture is the enemy of crispy tempura, remember?
- Now, for the batter. In a mixing bowl, whisk together the tempura flour, cornstarch, baking powder, and salt. This dry mix is the foundation of our crispy masterpiece. Don't skip the cornstarch; it makes a world of difference!
- In a separate bowl, combine the ice-cold water and egg yolk. Gently whisk until just combined. The water *must* be ice-cold; it helps prevent gluten development and ensures a light batter. And yes, we're only using the yolk. The whites can make it too airy.
- Slowly pour the wet ingredients into the dry ingredients. Use chopsticks or a fork to gently mix until just combined. It's okay if there are a few lumps; overmixing is a tempura sin! The batter should be the consistency of thin pancake batter.
- Time to heat things up! Fill a deep fryer or large pot with about 3 inches of vegetable oil. Heat the oil over medium-high heat until it reaches 350-375Ā°F (175-190Ā°C). Use a thermometer to ensure the oil is at the right temperature. Too low, and you'll get soggy tempura; too high, and it'll burn before it cooks through.
- While the oil is heating, lightly dust the calamansi slices with cornstarch. This helps the batter adhere better and creates an even crispier crust. Trust me; this little step is worth it.
- Now, for the fun part! Dip each calamansi slice into the tempura batter, making sure it's evenly coated. Let any excess batter drip off before carefully placing it into the hot oil. We don't want batter puddles!
- Fry the calamansi in batches for 2-3 minutes per side, or until golden brown and crispy. Don't overcrowd the fryer; it'll lower the oil temperature and result in soggy tempura. We're going for golden perfection here!
- Use a slotted spoon to remove the tempura from the oil and place it on a plate lined with paper towels to drain any excess oil. We want crispy, not greasy!
- Finally, the piĆØce de rĆ©sistance! Drizzle the warm tempura with honey. Adjust the amount to your liking. I like a generous drizzle, but you do you!
- Serve immediately and enjoy the sweet, tart, and crispy goodness! These are best enjoyed hot, fresh from the fryer. Trust me, they won't last long!
š Notes
š Nutrition
Calories: 250 kcal
Protein: 3g
Fat: 12g
Carbohydrates: 30g
Fiber: 1g
Calcium: 20mg
