Tempura Batter for Deep Frying

Ingredients

• 1 cup of all-purpose flour
• 1 egg
• 1 cup of cold water

Directions

1. Heat up a pot of oil in suitable quantity to deep fry.
2. Pour the flour into a large bowl, and crack an egg into it.
3. Start whisking it gently and add water until the batter flows without being watery. Make sure not to overmix for best texture.
4. Coat your meats and vegetables with the batter and drop them into hot oil at 350F/180c. The ingredients should float to the top when they’re ready.

Notes

• Tempura batter is used to fry all types of meats and vegetables such as shrimp, chicken, squid, lotus root, broccoli, okra, yams, etc.
• What makes tempura batter fluffy is the lack of gluten development which means no overmixing, cold water and frying shortly after making the batter gives you the best results.
• Tempura is usually dipped in Tentsuyu sauce.