Tempura batter

Alexander Wood

Alexander Wood

25th November 2010

Tempura batter

TEMPURA BATTER DOES NOT LAST AND MUST BE MADE JUST BEFORE USE.
DO NOT OVER MIX OR THE BATTER WILL BE BECOME STICKY AND ABSORB TOO MUCH OIL AND BECOME HEAVY.

Ingredients

  • 2 MED EGG YOLKS
  • 2.2 cups (250ml)ICED COLD WATER
  • 2 cups (250ml)SOFT FLOUR
  • 1/4 cup CORNFLOUR

Method

METHOD
PLACE EGG YOLKS INTO A BOWL, LIGHTLY BEAT BEFORE ADDING ICED COLD WATER, MIX WELL TOGETHER WITH A FORK OR CHOPSTICKS.
NOW ADD FLOURS ALLTOGETHER AND AT ONCE, MIX IN WITH A FEW STROKES OF A FORK OR CHOPSTICKS UNTIL INGREDIENTS ARE LOOSELY COMBINED. DO NOT MIX IN FULLY!!!!!
DIP THE EVENLY CUT FOODS INTO BATTER, SHAKE OFF EXCESS BATTER THEN LAY FOODS INTO THE HOT OIL AND DEEP FRY AT 350F/175C. TURN FOODS OVER WHEN GOLDEN TO EVENLY COOK OTHER SIDE.
SERVE FRIED FOODS IMMEDIATELY WITH DIPPING SAUCE, GRATED GINGER, GRATED
DAIKON AND STEAMED WHITE RICE.
TIP - WHEN FRYING NORI OR HERBS, DO NOT DUST WITH FLOUR, COAT ONLY 1 SIDE
WITH BATTER OR COLOUR AND EFFECT WILL BE LOST.
TIP 2 - OTHER FORMS OF TEMPURA EXIST i.e. DUST FOODS WITH FLOUR THEN DIP IN
LIGHTLY BEATEN EGG WHITE BEFORE PATTING ON A COATING OF BROKEN HARUSAME NOODLES, GREEN TEA NOODLES, SESAME SEEDS, SOMEN NOODLES, KUZU (STARCH GRANULES),EGG NOODLES, PANKO (BREAD CRUMBS).

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