Light and Crispy Tempura
Posted March 8th, 2010 in Food 2 Comments »The keys to delicious, crispy and light tempura are:
- Don’t mix the batter too much ( as it will develop the gluten from the flour)
- Cold batter x hot oil
If you do so, the tempura stays crispy even when it’s cold.
- 45 g plain flour
- 1/2 tsp baking powder
- 80 ml water
- 1/2 tbs sake (cooking wine)
- 2~3 ice cubes
- Place water, sake and ice cubes in a bowl, and shift in the dry ingredient. Using a pair of chopsticks, lightly mix the batter. (there should be lumps of flour in the batter. Don’t mix too much!)
- Heat oil in a deep pan to 180℃.
- Coat prepared vegetables or seafood with batter, drain any excess batter, and deep-fry. (Don’t fry too many vegetables/seafood at once, as it will drop the temperature of the oil.)
- Drain, and serve with salt or tsuyu sauce.
* If you are making seafood tempura, you may want to dust with plain flour before coating with batter.
* Tsuyu sauce:
50 ml soy sauce
50 ml mirin
200 ml water
10 g katsuo-bushi (bonito flakes)
* mix all the ingredients in a microwave safe bowl, and microwave for 2 minutes. let it cool down, and remove the katsuo-bushi.
You can keep this for 2 days in the fridge.
Try…
- Thinly shredded onion and carrot, and chopped onion. (equal amount) Mix into batter. Using a spoon, scoop the mixture and carefully drop into hot oil. Deep-fry both sides until cooked through.
- Fresh herbs (eg: basil, parsley, coriander etc). Coat with batter lightly and deep-fry for 30 seconds. (both sides)
- Silver fish, or any small fish.
- Camembert cheese … my favorite 🙂
I tried making tempura quite some times, I just cant get it to be light and crispy. It does come out really crisy at first but really soon it gets soft and soggy not to mention oily. I think controlling the heat of the oil is also difficult. The photos look delicious!
Squire Starsquid,
Thanks for visiting my blog 🙂
I understand what you mean. Making tempura is little tricky.
One important thing is the temperature difference: the batter should be cold and the oil should be hot.
Adding baking powder and sake may help, I think.
Let me know if you try making tempura with this recipe, and worked or not 🙂