Perfect Tempura Recipe
When it comes to Japanese food, certain foods come to mind. Sushi, teriyaki and tempura certainly is at the top of the list for many.
Tempura has always been on the very top of my list of favorite foods-in fact my entire family is crazy about these deep-fried morsels of seafood and vegetables.
Almost everybody likes shrimp tempura, but almost any fresh seafood will do. Seasonal vegetables, such a wild mushrooms, asparagus and pumpkins are perfect for deep-frying in tempura batter.
The trick to tempura is to make sure the outside is light and crispy. Although using cake flour will result in a lighter batter, all-purpose flour can be used instead.
Tempura is usually eaten with tempura sauce, called tentsuyu.
Easy Tempura Dipping Sauce Recipe
However, if you're using top-quality ingredients, sea salt and a squeeze of lemon is all that's needed.
Tips for Perfect Results
- Cut ingredients into an appropriate size. Vegetables such as carrots and pumpkins should be sliced thinly for thorough and even cooking.
- Make sure to use ice-cold water for a crispy crust.
- Over-mixing the batter will result in a soggy crust.
- Using fresh ingredients will result in the best-tasting tempura.
Ingredients
- Batter:
- 1 cup cake flour ( or all-purpose flour )
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup ice cold water
- Oil for deep frying
- Ingredients:
- Peeled shrimp, sliced onions, sliced pumpkins or any combination of your favorite ingredients. This recipe makes enough batter for up to 20-30 pieces.
Instructions
- Heat oil to 325 F or 180 C.
- Sift together dry ingredients into a bowl.
- Add ice cold water and stir 8-10 times with fork. There should be lumps. Do not overmix.
- Dip ingredients into the batter and deep fry until golden brown. Fry a few ingredients at a time for best results.
- Drain on paper towel and serve with good-quality salt or tempura sauce (tentsuyu)
What Do You Think?
Did You Enjoy This Recipe?
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