By Bornika Das
April 30, 2024
Tempura is Japanese dish whose batter plays a major role in making the dish light and crispy. The delicate crunchy coating achieved from the perfect batters transforms ordinary vegetables, seafood and even meat into irresistible morsels. Crafting the perfect tempura batter is an art, combining simplicity with precision. Here’s how you can make perfect tempuras at home:
1 cup all-purpose flour 1 egg 1 cup ice-cold water Pinch of salt Optional: a dash of baking powder for extra lightness
To ensure the batter stays light and crisp during frying, it's crucial to keep everything as cold as possible. Place the flour in the refrigerator for at least 30 minutes before using it. Use icy cold water and even consider chilling the mixing bowl.
In a mixing bowl, lightly beat the egg. Gradually add the ice-cold water while stirring gently. The key is not to overmix; a few lumps are perfectly fine. Incorporate a pinch of salt for seasoning and, if desired, a dash of baking powder for added airiness.
Once the batter is mixed, refrain from letting it sit. Work quickly to dip your ingredients. For optimal results, dip them straight from the refrigerator into the batter and then immediately into the hot oil.
Once the batter is mixed, refrain from letting it sit. Work quickly to dip your ingredients. For optimal results, dip them straight from the refrigerator into the batter and then immediately into the hot oil.
Heat vegetable oil in a deep fryer or large pot to around. Dip your desired ingredients into the batter, ensuring they are evenly coated. Carefully place them into the hot oil and fry until golden brown and crispy, usually around 2-3 minutes.
Once fried to perfection, remove the tempura from the oil and let them drain on paper towels. Serve immediately with your favourite dipping sauce, such as tempura dipping sauce or a simple soy sauce with grated daikon radish.