Basic Tempura Batter Recipe by mikemino
This recipe is translated from Cookpad Japan. See original: 基本の天ぷら衣 Basic Tempura Batter Cooking Instructions 1 Crack the egg and lightly beat it. Add about half of the beaten egg to a bowl. Pour in the cold water and whisk together. (This recipe is doubled in the photo.) 2 If you don't have cold water, put 3 ice cubes in a measuring cup and add water to measure the amount needed. 3 Add the flour and mix by tapping the whisk against the side of the bowl. Do not overmix! It's okay if the batter is a little lumpy. 4 Keep all ingredients chilled until just before frying. Right before frying, dust the shrimp or vegetables with flour. 5 Dip the ingredients into the batter from step 3, then carefully place them into oil heated to 340°F (170°C). Don't overcrowd the pan—adding too much at once will lower the oil temperature and prevent crisp frying. 1 Crack the egg and lightly beat it. Add about half of the beaten egg to a bowl. Pour in the cold water and whisk together. (This recipe is doubled in the photo.) 1 Crack the egg and lightly beat it. Add about half of the beaten egg to a bowl. Pour in the cold water and whisk together. (This recipe is doubled in the photo.) 2 If you don't have cold water, put 3 ice cubes in a measuring cup and add water to measure the amount needed. 2 If you don't have cold water, put 3 ice cubes in a measuring cup and add water to measure the amount needed. 3 Add the flour and mix by tapping the whisk against the side of the bowl. Do not overmix! It's okay if the batter is a little lumpy. 3 Add the flour and mix by tapping the whisk against the side of the bowl. Do not overmix! It's okay if the batter is a little lumpy. 4 Keep all ingredients chilled until just before frying. Right before frying, dust the shrimp or vegetables with flour. 4 Keep all ingredients chilled until just before frying. Right before frying, dust the shrimp or vegetables with flour. 5 Dip the ingredients into the batter from step 3, then carefully place them into oil heated to 340°F (170°C). Don't overcrowd the pan—adding too much at once will lower the oil temperature and prevent crisp frying. 5 Dip the ingredients into the batter from step 3, then carefully place them into oil heated to 340°F (170°C). Don't overcrowd the pan—adding too much at once will lower the oil temperature and prevent crisp frying. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Lazy Girl Grilled Chicken & Broccoli My Smothered Chicken Green Chili Sauce Pork Tenderloin with Spanish Rice Chicken Chiles Rellenos Lazy Girl Grilled Chicken & Broccoli My Smothered Chicken Green Chili Sauce Pork Tenderloin with Spanish Rice Chicken Chiles Rellenos Vegetable Manchurian Morich Jhol Watermelon, Cucumber and Peanuts Salad Hot & Spicy Noodles Apple Chia Pudding Apple Cabbage salad 3 ingredients diet biscuits 🫓 🫓 Watermelon chia seeds sharbat Seabass Plate Movala Vegetable Manchurian Morich Jhol Watermelon, Cucumber and Peanuts Salad Hot & Spicy Noodles Apple Chia Pudding Apple Cabbage salad 3 ingredients diet biscuits 🫓 🫓 Watermelon chia seeds sharbat Seabass Plate Movala