By
eHow Food & Drink Editor
Difficulty: Moderately Easy
Things You’ll Need:
Step1
Beat the egg yolk very well in a mixing bowl.
Step2
Place the flour, salt and cornstarch in the bowl.
Step3
Crush enough ice to fill a 1 c. measure.
Step4
Keep the ice in the cup and fill it with cold water.
Step5
Stir the ice and water together and add it to the flour mixture.
Step6
Stir it all together, gently but quickly.
Step7
Keep the batter in the refrigerator until you're ready to use it.
Step8
Heat at least 1 inch, but preferably 3 inches or more, of fresh vegetable oil to 350 degrees F.
Step9
Dip the food you intend to fry (see Tips) in the batter and carefully add it to the oil.
Step10
Fry it on both sides until it just starts to turn golden.
Step11
Remove it with a skimmer and immediately drain it on fresh, clean paper towel.
Step12
As you fry more food, keep the oil as clean as you can by skimming away pieces of batter that break off.
Comments
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.