Follow these steps for perfect results
cornflour
plain flour
baking powder
egg
beaten
ice water
as needed
hot oil
for deep frying
In a bowl, combine cornflour, plain flour, and baking powder.
In a separate bowl, whisk the egg with ice water.
Add just enough ice water to the egg to achieve a smooth consistency.
Gradually add the flour mixture to the egg mixture, stirring until just combined.
Coat prawns, fruits, or vegetables of your choice in the tempura batter, ensuring they are fully covered.
Heat oil in a deep fryer or large pot to 350-375°F (175-190°C).
Carefully lower the battered items into the hot oil.
Deep fry for 2-3 minutes, or until golden brown and crispy.
Remove the fried items and place them on clean kitchen paper towels or napkins to drain excess oil.
Serve hot immediately.
Expert advice for the best results
Keep the batter cold for a crispier texture.
Don't overmix the batter; a few lumps are fine.
Fry in small batches to maintain oil temperature.
Everything you need to know before you start
15 mins
Batter can be made an hour ahead and kept chilled.
Serve immediately on a plate. You can use a dipping sauce.
Serve with tempura dipping sauce (tentsuyu).
Garnish with grated daikon radish and ginger.
Complements the lightness and crispness of the tempura.
Discover the story behind this recipe
A popular and iconic Japanese dish served in restaurants and homes.
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