Tempura is a popular Japanese dish that is known around the world for its crispy, airy texture and delicate flavors. Made with a light batter and in hot oil, can be enjoyed as an appetizer, main dish, or side dish.

So, how do you make tempura? Let us take you through the steps below.

Ingredients

For the batter:

-1 cup all-purpose flour

-1 egg

-1 cup ice-cold water

-1 tablespoon cornstarch

-1/4 teaspoon salt

For the tempura:

-1/2 pound shrimp, deveined and peeled

-1/2 pound assorted vegetables, sliced into bite-size pieces (ex: sweet potato, onion, bell pepper, broccoli)

-Canola or vegetable oil for frying

– Tempura dipping sauce

Instructions

Step 1: Make the batter

In a mixing bowl, combine the flour, cornstarch, salt and egg, and ice-cold water. Using chopsticks or a fork, mix lightly until the batter is slightly lumpy but well combined. Do not mix the batter too much, as it will cause it to too dense.

Step 2: Prepare the shrimp and vegetables

Peel and devein the shrimp, leaving the tails on. Rinse and pat dry. Cut the vegetables into bite-size pieces and pat dry with a paper towel.

Step 3: Heat the oil

Heat the oil in a deep pot or wok over medium-high heat. You may use a thermometer to monitor the temperature of the oil. The ideal temperature for tempura frying should be 350 degrees Fahrenheit (175 degrees Celsius).

Step 4: Coat the shrimp and vegetables

Working in batches, coat the shrimp and vegetables in the batter, tapping off any excess batter before adding them to the hot oil. Place them in the oil, making sure to not overcrowd the pot. Fry for about 2-3 minutes or until the tempura is golden and crispy.

Step 5: Drain and serve

Using a slotted spoon, remove the tempura from the oil and set them on a wire rack or paper towel to drain the excess oil. Serve hot with tempura dipping sauce.

Tips for crispy tempura

1. Use ice-cold water. The cold temperature creates air pockets in the batter, resulting in a crispy texture.

2. Do not overmix the batter. Overmixing creates too much gluten, making the tempura dense and heavy.

3. Fry in small batches. Crowding the pot lowers the temperature of the oil, causing the tempura to be greasy and soggy.

4. Drain the tempura well. Excess oil can make the tempura soggy, so be sure to let it drain well before serving.

In conclusion, tempura is a delicious and impressive dish that can be enjoyed with a variety of dipping sauces, such as a traditional Tentsuyu made from soy sauce, mirin, and dashi. With just a few simple ingredients and some practice, you can prepare restaurant-quality tempura in the comfort of your own home. So, why not give it a try?

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