Sauce
Tempura Batter
SauceOrigin: Japan
Light cold batter of flour, egg and iced water for frying vegetables or seafood.
Prep
10 min
Cook
15 min
Total time
25 min
Portions
4
Total weight
301 g
Per portion
75.3 g
Ingredients
Method
Mix cold
- Chill the water with ice cubes; measure 150 ml of ice-cold water (no ice). Lightly beat the egg with the water and salt in a bowl — do not froth heavily.
- Sift the flour over the liquid. Stir with chopsticks or a fork only 5–6 times until barely combined; lumps are good and overmixing makes heavy batter.
Fry
- Heat oil to about 170–180°C. Dip vegetables or seafood, let excess drip, and fry in small batches until pale and crisp (1–3 minutes depending on size).
- Drain on a rack; serve at once while crisp.
Serving
Dip ingredients and fry immediately; serve with a dipping sauce. Batter does not keep well once mixed.
Storage
Make batter just before frying; do not store. Keep dry ingredients ready if frying in batches.