Many steps but the result is SO worth it! When frying shrimp, Make sure to spoon a little extra batter onto the shrimp while frying to get that restaurant-style crisp!
More info from: https://sudachirecipes.com/authentic-tempura-batter/?#wprm-recipe-container-8135
Ingredients
5 oz (150 ml) cold water soft water preferred, chilled
7 tbsp (100 ml) carbonated water chilled in the fridge, or soft water
1 oz (30g) cornstarch
⅓ lb (150 g) unbleached cake flour or pastry flour, low-protein, around 7-8%
1 egg relatively small sized, chilled
5 ice cubes
flour to cover ingredients to be fried
cooking oil neutral, high smoke-point like rice bran or rapeseed preferred
Preparation
Measure out 150 ml cold water into a jug and place it in the fridge for 20-30 minutes. Place 100 ml carbonated water in the fridge too, preferably an unopened bottle.
Sift 30 g cornstarch and 150 g unbleached cake flour into a bowl. Mix them and place the bowl in the freezer for 20-30 minutes.
While you wait for the water and flour to chill, prepare your tempura ingredients by washing, cutting, and drying them with kitchen paper to remove any excess moisture.
Once 30 minutes have passed, start preheating your cooking oil to 180 °C (356 °F).
Pour the chilled water and sparkling water into a bowl.
Crack 1 egg into the bowl and whisk. If bubbles or foam forms on top, skim it off with a spoon.
Take the chilled flour and starch mixture from the freezer. Add it to the egg mixture one third at a time, gently drawing crosses through with chopsticks to incorporate it. Do not whisk or over mix, preventing gluten formation is key.
Add 3 ice cubes to the batter.
Test your oil by adding a drop of batter, if it sizzles and floats you're ready to fry.
Coat your ingredients in a thin layer of flour, brush off the excess and then dip them in the batter.
Carefully place the battered ingredients straight into the oil and fry until crispy but before they turn golden.
main ingredients:
cuisine:
Japan
specific recipes:
quick-and-easy
Type of meal:
dinner
