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
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Step 1
Beat the egg yolk very well in a mixing bowl.
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Step 2
Place the flour, salt and cornstarch in the bowl.
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Step 3
Crush enough ice to fill a 1 c. measure.
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Step 4
Keep the ice in the cup and fill it with cold water.
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Step 5
Stir the ice and water together and add it to the flour mixture.
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Step 6
Stir it all together, gently but quickly.
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Step 7
Keep the batter in the refrigerator until you're ready to use it.
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Step 8
Heat at least 1 inch, but preferably 3 inches or more, of fresh vegetable oil to 350 degrees F.
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Step 9
Dip the food you intend to fry (see Tips) in the batter and carefully add it to the oil.
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Step 10
Fry it on both sides until it just starts to turn golden.
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Step 11
Remove it with a skimmer and immediately drain it on fresh, clean paper towel.
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Step 12
As you fry more food, keep the oil as clean as you can by skimming away pieces of batter that break off.












Comments
jazz1m said
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.
Anonymous said
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!
Anonymous said
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.
Anonymous said
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.