Crispy, light, thin: these are all characteristics of a great tempura product. What is tempura batter? It is a batter made with ice cold water and either rice flour, cornstarch, or a wheat flour that is barely mixed to reduce the amount of gluten formed. Unlike other batters (like fritter batters) tempura batter is not a thick breading surrounding the item being fried – it simply is a crisp skin coating the outside.
Tempura is common in Japanese and sushi restaurants with the bento box accompaniment ebi furai (fried prawns) but you can prepare tempura with anything: vegetables, fruits, meats, seafood, desserts, etc. The key to successful frying of different items is to cut them the same thickness, and precook items as needed (for example with thick, tough veggies), and keep your oil hot.
Here is a basic recipe for a tempura batter.
- 1 cup flour about
- 1/8 teaspoon baking powder if using plain water
- 1 cup ice cold water or chilled plain club soda
- 1 egg
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If you are using plain ice cold water, use 1/8 teaspoon baking soda. If using the plain club soda, leave it out.
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Mix the egg and the water or soda in a mixing bowl. Add in about a cup of flour and mix quickly, but do not overmix the batter.
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Dip in your seafood, veggies, or meat, and fry immediately in hot oil. Cook until browned and done. Repeat.