Tempura Batter Recipe
I love this Tempura Batter recipe for it brings really positive comments every single time I cook it. The Asian people couldn't have come up with a better dish than this Tempura Batter, specially when it comes to culinary creativity. Indulge yourself in this Tempura Batter as Side Dish. Trust me, once you taste this Tempura Batter you are bound to prepare it again!
Ingredients
21/2 cups sifted flour
3 egg yolks
2 cups cold water
1 quart vegetable oil
Directions
Sift the flour 3 times.
Beat the egg yolks and water together.
Gradually add the flour, stirring lightly from the bottom with chopsticks or a spoon.
Don't overstir— flour should be visible on top.
Heat the oil to 325°—a constant temperature is important for good tempura.
Hold shrimp by the tail and dip in the batter; drop into the oil and fry until lightly browned.
Dip other ingredients into batter on a spoon and gently drop into oil.
Serve foods as soon as they are cooked, with the tempura sauce or coarse salt.
Beat the egg yolks and water together.
Gradually add the flour, stirring lightly from the bottom with chopsticks or a spoon.
Don't overstir— flour should be visible on top.
Heat the oil to 325°—a constant temperature is important for good tempura.
Hold shrimp by the tail and dip in the batter; drop into the oil and fry until lightly browned.
Dip other ingredients into batter on a spoon and gently drop into oil.
Serve foods as soon as they are cooked, with the tempura sauce or coarse salt.
