Fantastic Crispy Tempura Batter Recipe Foodcom

Steps:

• In bowl mix first 5 ingredients; add water and egg and then stir till smooth,.
• This batter is enough for 4 cups vegetables or 1 pound of fish or meat cut up.

Steps:

• Whisk the ingredients together and add the prepared veggies or shrimp into the bowl.
• Fold to coat evenly.
• Carefully drop individual pieces into hot oil of choice.
• Fry until lightly browned.
• Remove from oil with slotted utensil to paper towels.
• Season to taste.

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.

Steps:

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

Steps:

• Beat egg whites in a bowl until frothy. Fold flour and cold water into egg whites until batter is just barely mixed.

Steps:

• Make the tempura batter: Sift the flour into a large bowl. Set aside.
• In a medium bowl, whisk together the egg and water until lightly frothy. Add the flour in 3 additions, stirring with chopsticks just to combine. Refrigerate until ready to use.
• Prepare the shrimp: Trim the tails, then use your knife to scrape the dirt and water from the remaining tail shell. Cut small incisions crosswise on both the top and bottom of the shrimp. This will prevent the shrimp from curling up as it cooks. Do not cut too deep, or the shrimp will fall apart. Pat the shrimp dry between paper towels, then refrigerate until ready to fry.
• Prepare the eggplant: Trim the stem, then cut in half lengthwise. Leaving the top ½ inch (1 ¼ cm) intact, cut 5-6 ½-inch (¼ cm) thick slices down the length of the eggplant.
• Fry the kabocha squash: Fill a medium pot about halfway with oil. Heat over medium heat until it reaches 320°F (160°C).
• Coat the kabocha wedges lightly with flour, dusting off any excess. Dip the wedges in the tempura batter. Fry in the hot oil for 4-5 minutes, or until tender. Let any excess oil drip off, then transfer to a wire rack set over a paper towel-lined baking sheet to drain.
• Fry the eggplant: Increase the oil temperature to 340°F (170°C).
• Coat the eggplant lightly with flour, dusting off any excess. Dip in the tempura batter. Fry in the hot oil for 2-3 minutes, or until tender. Transfer to the wire rack to drain.
• Fry the shrimp: Increase the oil temperature to 350°F (180°C).
• Lightly coat the shrimp with flour, dusting off any excess. Dip in the tempura batter. Add the shrimp to the hot oil. Dip your fingers into the tempura batter and drizzle over the shrimp. This will make them extra crunchy. Fry the shrimp for 3-4 minutes, or until cooked through. Transfer to the wire rack to drain.
• Serve the tempura immediately with dipping sauce or seasoned salt alongside.
• Enjoy!

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.

Steps:

• Flatten the butterflied shrimp with the blade of a knife and fan out on a baking sheet. Sprinkle a little salt over the shrimp and separate the layers of fanned out shrimp by using waxed paper. Set aside.
• In a large bowl, combine cake flour, katakuriko, and baking powder and mix well. Set aside.
• Into a 2 cup measure, combine eggs, salt, sugar, and ajinomoto. Add several ice cubes to the mixture and fill with cold water to equal 2 cups volume of chilled egg mixture. Stir slightly, but don't melt all of the ice cubes yet.
• Pour the iced egg mixture into the flour mixture and stir slightly until lumps of undissolved flour mixture remain in batter.
• Place a frying pan over medium high heat. Fill frying pan with 1-inch of oil and heat. Grab a fistful of the batter and clench fist over frying pan. Rotate clenched fist over the hot oil to create a bed of laced, flaky batter in the hot oil. The bed of laced batter must be thick enough to lay the fanned shrimp on. Once the batter is cooked, about 1 to 2 minutes, and the batter is flaky and crispy, place the fanned shrimp meat on the crispy bed of batter. The shrimp should not sink through the bed of batter, but remain atop it as it deep-fries.
• Using a chopstick, break up the bed of flaky batter so that you can individually flip the shrimp in the frying pan so that the shrimp is below the batter in the oil. Cook until the shrimp are cooked through, about 2 minutes.

Steps:

• In a large bowl place the egg yolks.
• Add iced water gradually, stirring (preferably with hashi(chopsticks)) and blending well.
• Add flour all at once, stir BRIEFLY; that is well enough to coat but leave the lumps and bumps!
• To fry vegetables heat a large frying pan with a half-inch oil (or more if necessary) and heat on high.
• Coat selected large vegetables in batter and fry for a minute or two on each side.
• To make the tentsuyu sauce, mix all three ingredients and serve in small dipping bowls.

Steps:

• Whisk together egg yolk, salt, and club soda. Gently fold in rice flour or cornstarch.
• Heat 1 inch oil to 375 degrees in a high-sided skillet Dip vegetables in batter and fry in batches until tender and crisp, 3 to 5 minutes. Drain on paper towels. Sprinkle with salt.

Steps:

• mix all the flours together
• gently add iced liquid
• briefly stir- can stay lumpy but do not overstir
• dip ingredients immediately into batter and deep fry in hot oil

Steps:

• In a medium bowl, combine cake flour, cornstarch and baking powder.
• In a small bowl, mix white white and 1 cup ice cold water.
• Pour into dry ingredients, leaving batter lumpy and undermixed.
• If batter becomes too smooth, sprinkle in some extra cake flour.
• Add extra ice cold water depending on how thick or thin youe desire.