HOW DO YOU MAKE TEMPURA BATTER RECIPES
TEMPURA BATTER - RECIPES AND COOKING TIPS - BBC GOOD FOOD
quick and easy
Provided by sara66
Total Time 25 minutes
Yield Serves 6
Steps:
- mix all the flours together
- gently add iced liquid
- briefly stir- can stay lumpy but do not overstir
- dip ingredients immediately into batter and deep fry in hot oil
FANTASTIC CRISPY TEMPURA BATTER RECIPE - FOOD.COM
Whenever I have tempura at a restaurant it is always so light and crispy, the boxed store-bought stuff is okay providing you rush to the table within minutes to eat it or it gets soggy and soft, I have tryed many tempura recipes over my 35 years of cooking I have to say this one is the best, it produces a very light crispy coating that holds up well --- I have used this to make tempura veggies and froze them after deep-frying in this batter, and just reheated them in a small amount of oil, also with bite-size meaty pieces of fish and with about 15 large peeled shrimp cooked about 3 minutes --- remember the tempura must sit out at room temperature for 10 minutes before using, If you want to make a double recipe of tempura, then make two exact recipes using two separate bowls, do NOT double the recipe and make it all in one bowl it will not work --- use only rice flour for this anything else will not work the same and use only a light-coloured beer.
Total Time 23 minutes
Prep Time 20 minutes
Cook Time 3 minutes
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a bowl whisk beer with the rice flour until very smooth.
- Add in salt and garlic powder and cayenne (if using).
- Let sit out at room temperature for 10 minutes.
- Heat oil to 375 degrees.
- Dredge the fish or veggies into the batter coating completely with batter, letting any excess drip off.
- Deep-fry turning once until golden (about 3 minutes).
- Transfer to a piece of brown paper (a brown paper bag will do for this!).
- Season with seasoning salt.
Nutrition Facts : Calories 130.2, FatContent 0.4, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 438.3, CarbohydrateContent 25.9, FiberContent 0.8, SugarContent 0.1, ProteinContent 2.1
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