Tempura batter is primarily used to fry shellfish and root vegetables. Good tempura batter requires minimal beating and ice-cold water. The cold prevents the batter from absorbing excess oil so it stays crispy and light. Tempura mix is readily sold in supermarkets, but a homemade version is possible with water, eggs and flour.
Things You'll Need
2 cups all-purpose flour
2 tbsp. baking powder
1/4 cup cornstarch
1 tsp. baking soda
2 eggs, slightly beaten
1 tsp. salt
1-1/2 cups ice-cold water
Combine the flour, baking powder, baking soda and cornstarch in a large bowl.
Add the eggs, salt and water to the bowl. Beat the mixture with a fork until the flour is moist. Lumps may appear, but don't worry about that.
Coat seafood and vegetables immediately with the tempura batter.