Tempura
Tempura is one of the fried foods of Japan. Various meats, fish, and vegetables are dipped in batter and then deep fried until lightly golden.
Medium
🍣 JapaneseServings
1¾ cups (450 g) batter
Ingredients
Everything you'll need to make this recipe
1
1 egg
2
1 cup ice cold water
3
1 cup all-purpose flour
4
Oil for deep-frying (peanut oil is best)
5
Meat, vegetables, or seafood
Instructions
Step-by-step guide to making this recipe
1
Heat oil in a deep pan to 340–350°F (~171–176°C).
2
Beat the egg in a bowl and add ice cold water. Warmer water will produce a sticky batter and more oily tempura.
3
Add flour and mix lightly. Do not overmix batter—a few lumps actually improve the result, adding crispiness.
4
Dip meat or vegetables briefly in the batter, and fry until brown.
5
Remove from the oil and drain.
6
Serve hot.
Notes
- •If using shrimp, score them a few times crosswise on the underside, to prevent them from curling up during deep frying. Alternatively, skewer them before cooking. Remove the skewers before serving.
- •You may also wish to include 1 tablespoon of cornstarch in the batter.
- •Serve over white rice garnished with black sesame seeds, in a bowl of udon noodle soup, or in a bowl of soba noodle soup. Serving in soup will make the cooked batter get mushy, of course.