Tempura Recipe

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1. In a big mixing bowl, blend together well the flour, cornstarch, baking powder, and salt. 2. In another bowl, beat the egg, and add the sparkling water, very cold and very bubbly. Stir this mixture in and very gently beat it together with the other wet ingredients. 3. Slowly incorporate the wet mixture into the dry ingredients while stirring gently to form a batter. It should be a little lumpy in texture, and you should be careful not to overmix. No more recommendations for avoiding lumpy batter appear in the recipe instructions, but don’t lose sight of this one because it’s important. 4. Cut the vegetables and seafood into even, bite-sized pieces so they will cook uniformly. 5. Heat the vegetable oil in a large pan or wok until it reaches 340-360°F (170-180°C). Use sufficient oil so that the items being fried can be completely submerged. 6. Make sure to coat the vegetables and seafood lightly with the batter you prepared. It’s best to dip them right before you fry them. 7. Place the battered elements with care into the hot oil, and fry them in small batches so that the oil temperature does not drop too drastically.

Oil temperature is very important when frying, especially with shrimp. When frying shrimp, the oil should be maintained at a steady 350°F to 375°F. 8. Cook each piece in oil for approximately 2-3 minutes, or until they are golden brown with a light, crisp surface. Turn them over frequently to ensure they are cooked evenly and throughout. 9. Using a slotted spoon or chopsticks, take the tempura from the oil and drain it on a plate lined with paper towels or a wire rack. 10. If you wish, serve with dipping sauce right away to enjoy the optimal crispy texture.

1. In a big mixing bowl, blend together well the flour, cornstarch, baking powder, and salt. 2. In another bowl, beat the egg, and add the sparkling water, very cold and very bubbly. Stir this mixture in and very gently beat it together with the other wet ingredients. 3. Slowly incorporate the wet mixture into the dry ingredients while stirring gently to form a batter. It should be a little lumpy in texture, and you should be careful not to overmix. No more recommendations for avoiding lumpy batter appear in the recipe instructions, but don’t lose sight of this one because it’s important. 4. Cut the vegetables and seafood into even, bite-sized pieces so they will cook uniformly. 5. Heat the vegetable oil in a large pan or wok until it reaches 340-360°F (170-180°C). Use sufficient oil so that the items being fried can be completely submerged. 6. Make sure to coat the vegetables and seafood lightly with the batter you prepared. It’s best to dip them right before you fry them. 7. Place the battered elements with care into the hot oil, and fry them in small batches so that the oil temperature does not drop too drastically.

Oil temperature is very important when frying, especially with shrimp. When frying shrimp, the oil should be maintained at a steady 350°F to 375°F. 8. Cook each piece in oil for approximately 2-3 minutes, or until they are golden brown with a light, crisp surface. Turn them over frequently to ensure they are cooked evenly and throughout. 9. Using a slotted spoon or chopsticks, take the tempura from the oil and drain it on a plate lined with paper towels or a wire rack. 10. If you wish, serve with dipping sauce right away to enjoy the optimal crispy texture.