How to Make Tempura

Tempura is the Japanese method of deep-frying, which began with Japanese trade with European countries. The main difference from Western deep-frying is the use of ice water or highly chilled beer, which keeps the batter lightly colored. This recipe makes about 2 c. batter, enough for two to four people.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 tsp. salt
• vegetable oil
• 1/4 c. cornstarch
• 1 egg yolk
• 1 c. all-purpose flour
• Groceries
• 1 Deep-frying Thermometers
• Deep-fat Fryers
• Woks

1. Beat the egg yolk very well in a mixing bowl.

2. Place the flour, salt and cornstarch in the bowl.

3. Crush enough ice to fill a 1 c. measure.

4. Keep the ice in the cup and fill it with cold water.

5. Stir the ice and water together and add it to the flour mixture.

6. Stir it all together, gently but quickly.

7. Keep the batter in the refrigerator until you're ready to use it.

8. Heat at least 1 inch, but preferably 3 inches or more, of fresh vegetable oil to 350 degrees F.

9. Dip the food you intend to fry (see Tips) in the batter and carefully add it to the oil.

10. Fry it on both sides until it just starts to turn golden.

11. Remove it with a skimmer and immediately drain it on fresh, clean paper towel.

12. As you fry more food, keep the oil as clean as you can by skimming away pieces of batter that break off.

Tips & Warnings

• Tempura is a very careful method of deep-frying that's done with a light batter and very clean oil. The finished foods are usually small enough to cook without coloring too much and are drained well on clean paper towels.
• Anything that can be deep-fried in batter can be fried tempura style. The trick is to keep everything small enough, so that it doesn't get too golden in color. Green beans and yellow wax beans fry well, as do butterflied shrimp, tofu and broccoli florets. Strips of squash and sweet potatoes are traditional tempura ingredients, but they must be parboiled first and patted completely dry before battering.
• Keep the batter cold at all times - so cold that the ice remains frozen.
• You can substitute light-colored beer for the water. Just make sure it's as cold as you can get it. Many tempura recipes also call for cake or pastry flour, which has less gluten than regular flour and makes for a less "bready" batter.

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[jazz1m]

on 1/12/2009 hmmm...I don't think it's necessary to use any cornstarch, the recipe my mom uses is simply ice cold water, flour and egg. Makes the batter for crispy and practically restaurant style. I also suggest sifting the flour before you mix it in with the water/egg mix.

on 6/30/2006 Using a bowl filled with ice to cradle the bowl of batter works well in keeping your batter the right icy temperature while cooking!

on 11/22/2005 When I worked at a Japanese restaurant, we would use a cap full or two of sake in each batch. Apparently, this is a necessity.

on 11/22/2005 Try using kudzu flour, or powder, available at health food stores, instead of (or as half of) your wheat flour. A cookbook from the 70s suggested this and it's the only way I can make restaurant quality tempura at home.