How To Make A Perfect Tempura Batter | People Magazine

How To Make A Perfect Tempura Batter

tempura

The most popular tempura is a prawn tempura. Chefs around the world are including non-traditional ingredients like broccoli, zucchini, cheeses and fruits in their tempura dishes. For sushi lovers, the entire piece if sushi is dipped in the batter and fried- tempura style.

Easy Tempura Batter
The tempura batter is an easy 4 ingredient recipe. The batter is easy to prepare, but keep in mind some key points while making your batter. If you stick to our tips and tricks, you are certain to have excellent results.

Ingredients:
1 cup flour
1 large egg
1 cup cold water
ice cubes to chill the water

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Method
Gather all your ingredients together. In a small bowl, sift the flour once or twice to remove any clumps, leaving it soft and light. In a medium bowl, gently beat the egg until just mixed- the yolk and white can still be seen separately. To prepare the ice cold water, combine the ice cubes and water in a cup. Stir for 2-3 minutes. Measure out 1 cup of the ice cold water and add it to the egg mixture. Do not add the ice cubes to the egg mixture. Add the sifted flour to the bowl with the egg and water mixture and lightly combine the flour. Be careful not to over mix the batter. It is now ready to use.

Tips for the perfect tempura
Make sure you have all the ingredients you plan to coat and deep fry with the tempura batter. You can use most vegetables or meat.

Always sift the flour. Sifting makes the flour lighter and easier to mix into the egg mixture.

For crispy tempura, use iced water instead of regular room temperature or tap water.

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Try using chopsticks to mix the ingredients of the batter together instead of a whisk. Using chopsticks will minimize air being introduced into the mixture, leaving it over mixed.

Before preparing the batter, heat the oil in the frying pan. This will ensure the oil is ready and that the batter is at its coldest when it comes in contact with the oil.

Do not prepare your batter ahead of time. Tempura batter is best when its used immediately after preparation, leaving it to rest in the fridge of an hour or two will not give you the best results.

Follow this recipe and stick to the above tips and we guarantee that your tempura dish will be the shining star of the evening.

 

 

Courtney

Courtney

Layout Artist Originally with a background in marketing, I am now a layout artist with the print edition of people. My other interests include drawing, painting and yoga. Having recently spread my wings and entered the domain of digital design and creative writing, I look forward to whatever the online world has in store for me.

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