Tempura Batter
Batter:
- 1/2 c. flour
- 1/2 c. cornstarch
- 1 egg
- 1/2 c. cold water
NOTE: for sweet tempura batter; add 1 1/2 tsp. sugar to above mixture.
Yellow coloring may be added.
Puffy Tempura Batter:
- 1 c. flour
- 2 tsp. baking powder
- 1 tsp. sugar
- 1/4 tsp. Ajinomoto
- 1/2 tsp. salt
- 1 egg
- 1/2 c. cold water
- Yellow food coloring (optional)
DIRECTIONS FOR PREPARING BOTH BATTERS:
- Sift dry ingredients.
- Beat egg and water together.
- Add liquid, all at once, to dry ingredients, mixing only until dry ingredients are moistened; batter will be lumpy.
- Dip seafood and vegetables into batter; deep fry in oil heated to 365°-375° until delicately brown.
- Drain and serve hot with sauce.
SUGGESTED INGREDIENTS FOR TEMPURA:
- Fish filet
- Shrimp
- Sweet potato
- Egg plant
- Bell pepper
- String beans
NOTE:
1. Use ice-cold water and keep batter chilled.
2. Do not over mix; leave lumps in batter.
3. Serve hot!
