In a bowl, whisk the egg and ice-cold water. Gradually add the flour and mix gently with just a few strokes until the mixture is combined. It's important for the batter to remain lumpy; do not overmix, or the tempura will be heavy and not crispy. Keep the bowl on ice to keep the batter cold.
Tempura
- Total time - 30 minutes
- Preparation - 15 minutes
- Cooking time - 15 minutes
- Servings: 4
- Country: Japan
Homemade tempura can be as good as, if not better than, what you get at a restaurant. The key to success is speed and proper temperature. Ensure all your ingredients are prepped and your oil is properly hot before you start frying. Serve tempura with tentsuyu sauce for an authentic experience.
Ingredients
For the Tempura Batter
- 1 piece egg
- 200 ml ice-cold water
- 120 g all-purpose flour (or tempura flour)
For the Ingredients (You can choose)
- 12 pieces shrimp, peeled and deveined
- broccoli florets
- onion, cut into rings
- pumpkin, cut into thin slices
- eggplant, cut into slices
For Frying and Serving
- vegetable oil for deep-frying
- tentsuyu sauce for dipping
Instructions
Step 1: Make the batter
Step 2: Prepare the ingredients
Ensure the shrimp and vegetables are completely dry for the batter to adhere well. Make a few small slits on the underside of each shrimp to keep it from curling up when fried.
Step 3: Fry the tempura
In a wok or deep pot, heat enough oil to about 170-180°C (340-350°F). Dip the ingredients one by one into the batter, letting any excess drip off. Carefully place them into the hot oil and fry in small batches. Fry for about 2-3 minutes, until the tempura is golden and crispy.
Step 4: Serve
Remove the tempura from the oil and drain on a wire rack or paper towels. Serve immediately, ideally with tentsuyu sauce and grated daikon radish.