Recently, my friend asked me for a tempura batter recipe. She said that she never gotten it right. Well, neither did I for the first time. This recipe came out from my second trial. I’ve found this recipe somewhere online. I don’t remember the source anymore. But, it’s simple. Honestly, I rather make it myself than buying the “tempura flour” at a supermarket. It’s such a rip off for what it is.
I love shrimp and sweet potato tempuras. They are very easy to make. BUT, the real trick to it is to REALLY follow the order of the recipe. I didn’t follow the recipe order (ingredients order) the first time around, and as a result, I didn’t get a good tempura batter.
This what goes into it:
1 cup ice water
1 cup all purpose flour
Tempura sauce (recipe follows)
First, beat an egg in a bowl. Beat well, and add ice water in the bowl. Be sure to use very cold water. Kind of stir the egg and water together. Slowly, add sifted flour in the bowl and mix lightly. Be careful not to overmix the batter.
When done, you can dip shrimp, sweet potatoes, or vegetables into the batter then into hot oil to fry them.