The tempura batter recipe produces that light, golden, crispy coating you thought you could only experience in Asian restaurants. It's perfect for frying shrimp, chicken, vegetables, and other delights. It is especially delicious with one or more of the tempura dipping sauce recipes.
Tip: It's important to keep the batter cold. You can chill the
ingredients and/or set your batter bowl on ice, or add ice cubes to the
batter periodically while frying.
1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sugar
1/2 teaspoon salt
2/3 cup ice water
Yellow food coloring (optional)
Oil for deep frying
Your choice of dippers:
(Shrimp, scallops, chunky-cut chicken and vegetables are good.)
Sift together the dry ingredients and set aside.
In a medium bowl, beat the egg slightly and mix with the ice water. Add a few drops of food coloring, if desired. Stir in the dry ingredients, stirring only until mixed; the mixture will be slightly lumpy.
Dip shrimp, chunky-cut chicken and vegetables, etc. into the batter and deep fry in hot oil until golden brown. Drain on paper towels.