This is easier than you’d think and tempura makes an impressive appetizer. The best part of this recipe is you can make whatever veggies you like, nearly anything will work.
Tempura Batter Recipe
1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 egg
2/3 cup ice water
Easy – in one bowl, mix all dry ingredients. In a separate bowl beat the egg and ice water, then whisk in the dry ingredients. Don’t over mix, it’s ok if it’s a bit lumpy. Some people add yellow food coloring.
To keep the oil to a minimum, we used a small pan, and just enough oil that we had to flip whatever we were frying. Peanut oil has a high burning point and is a good oil to use for tempura. Above are two shrimp, skewered on bamboo sticks to keep them straight. (You can see, it’s a small pan)
This is a sampler of what we made that day, broccoli, zucchini, and the shrimp. You can use cauliflower, carrots, even chicken “fingers.”If you try this recipe, let us know. Thanks for stopping by!
September 17th, 2010 at 12:38 pm
I am sooo in love with tempura – you’re making me want to go out tonight for sushi (and tempura)!
September 18th, 2010 at 3:54 am
This looks great. I will try it next time I fry fish.
September 18th, 2010 at 9:07 am
TR – thanks for the visit, you are one step ahead of us, sushi is next! And the shrimp tempura are used to make one kind. A week or two away. See you then.
September 29th, 2010 at 9:48 pm
Wonderful; easy to follow. Thanks.
September 30th, 2010 at 2:30 pm
Mmmmm, I love shrimp and vegetable tempura. I think I’m too lazy to cook it myself, but I do enjoy ordering it at the local Japanese restaurant!
October 3rd, 2010 at 8:46 pm
Shrimp and veggie tempura is one of my favorite dishes at Japanese restaurants. When I’m not feeling for sushi or sashimi, tempura is it! I have always tried to figure out how they make such a light batter (the really good ones make it so airy light and cook it perfectly crispy!). Thanks for sharing this recipe. I will try it {and hopefully not burn down the kitchen! 😉 }
October 9th, 2010 at 5:03 am
Shrimp has always been a favorite of mine and I have never tried any Japanese food but I’m not a good cook. I’ll let my husband handle this recipe.
October 12th, 2010 at 7:46 pm
Thanks for the recipe! I will do with myself
October 18th, 2010 at 5:48 am
On trick you can try is to replace water with beer. It will keep your tempura crispy for a long time.
November 19th, 2010 at 10:47 pm
Nice blog. It’s very informative. I didn’t know that the rice is mixed with sugar in your latest post. But this one is doable and the ingredients are common in all households.