Aunties Flaky Tempura Batter Recipes

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TEMPURA BATTER

Make this batter and then use it immediately -- you'll want to have your cooking oil hot and ready to go, as well as have prepped all the items to be fried.

Provided by Food Network

Time 5m

Yield 4 1/4 cups batter

Number Of Ingredients 4



Tempura Batter image

Steps:

  • Mix the egg yolks and seltzer together with a whisk or a pair of chopsticks until smooth. Drop the flour in all at once, then mix, stopping when there are still small lumps in the batter. Stir in the ice cubes.
  • Dip your chosen tempura ingredients in the batter, and fry until crispy and pale gold in color.

2 large egg yolks
2 cups cold seltzer
2 cups cake flour
1/4 cup ice cubes

TEMPURA BATTER

Seltzer water makes Japanese-style Tempura Batter light and airy. This recipe from Food Network Kitchen is perfect for frying vegetables, meats and seafood.

Provided by Food Network Kitchen

Number Of Ingredients 4



Tempura Batter image

Steps:

  • Combine all ingredients. Use as batter for meats and vegetables.

1 cup of flour
1 tablespoon cornstarch
1 1/2 cups of seltzer water
Salt

CRISPY SHRIMP TEMPURA

Shrimp tempura, Japanese style. Serve this at dinner as an appetizer or to your party guests as finger food.

Provided by S. Sundt

Categories     World Cuisine Recipes     Asian     Japanese

Time 35m

Yield 6

Number Of Ingredients 8



Crispy Shrimp Tempura image

Steps:

  • Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
  • Whisk flour, cornstarch, and salt in a large bowl. Make a depression in the center of the flour. Stir in the water and egg yolk. Mix just until moistened; batter will be lumpy. Stir in egg whites.
  • One at a time, dip shrimp into the batter to coat. Do not batter tails. Carefully place a few shrimp at a time into the hot oil. Fry until golden brown, about 1 1/2 minutes. Drain on paper towels.

Nutrition Facts : Calories 891.2 calories, Carbohydrate 25.3 g, Cholesterol 138.6 mg, Fat 81.5 g, Fiber 0.8 g, Protein 16.4 g, SaturatedFat 11 g, Sodium 224.6 mg, Sugar 0.2 g

1 cup all-purpose flour
2 tablespoons cornstarch
1 pinch salt
1 cup water
1 egg yolk
2 egg whites, lightly beaten
1 pound medium shrimp, peeled and deveined, tails left on
2 cups vegetable oil for frying

CRISPY TEMPURA BATTER

Make and share this Crispy Tempura Batter recipe from Food.com.

Provided by monmamoni

Categories     Japanese

Time 5m

Yield 1 kg prawns, 3-6 serving(s)

Number Of Ingredients 4



Crispy Tempura Batter image

Steps:

  • Combine all ingredients. (seltzer water should be ice cold).
  • Rest the batter in the chiller for about 15 minutes.
  • Use as batter for seafood, meats and vegetables.

Nutrition Facts : Calories 161.8, Fat 0.4, SaturatedFat 0.1, Sodium 77.6, Carbohydrate 34.2, Fiber 1.1, Sugar 0.1, Protein 4.3

1 cup all-purpose flour
1 tablespoon cornstarch
1 1/2 cups seltzer water
1 dash salt

FANTASTIC CRISPY TEMPURA BATTER

Whenever I have tempura at a restaurant it is always so light and crispy, the boxed store-bought stuff is okay providing you rush to the table within minutes to eat it or it gets soggy and soft, I have tryed many tempura recipes over my 35 years of cooking I have to say this one is the best, it produces a very light crispy coating that holds up well --- I have used this to make tempura veggies and froze them after deep-frying in this batter, and just reheated them in a small amount of oil, also with bite-size meaty pieces of fish and with about 15 large peeled shrimp cooked about 3 minutes --- remember the tempura must sit out at room temperature for 10 minutes before using, If you want to make a double recipe of tempura, then make two exact recipes using two separate bowls, do NOT double the recipe and make it all in one bowl it will not work --- use only rice flour for this anything else will not work the same and use only a light-coloured beer.

Provided by Kittencalrecipezazz

Categories     Asian

Time 23m

Yield 4 serving(s)

Number Of Ingredients 7



Fantastic Crispy Tempura Batter image

Steps:

  • In a bowl whisk beer with the rice flour until very smooth.
  • Add in salt and garlic powder and cayenne (if using).
  • Let sit out at room temperature for 10 minutes.
  • Heat oil to 375 degrees.
  • Dredge the fish or veggies into the batter coating completely with batter, letting any excess drip off.
  • Deep-fry turning once until golden (about 3 minutes).
  • Transfer to a piece of brown paper (a brown paper bag will do for this!).
  • Season with seasoning salt.

3/4 cup beer (do not use a dark beer!)
3/4 cup rice flour
3/4 teaspoon salt
1/4-1/2 teaspoon cayenne pepper (optional)
1 teaspoon garlic powder (optional or to taste)
vegetable oil (for deep frying)
seasoning salt

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