Monday, January 18, 2010

Tempura Batter

Who doesn't like tempura? Tempura is a style of deep-fried cooking, the word derives from the Japanese word - 'seasoning'. Tempura dishes are served with steamed rice, udon or as a starter.

The secret in making good tempura batter is minimal beating while making the batter, and ice-cold water. The cold prevents the tempura batter from absorbing excess oil; keeping it crispy and light. Ice cubes are sometimes added in the water to hold the cool temperature. Would you like to make your own tempura batter?

Here's how:

Prepare these ingredients for the tempura batter recipe:

* 2 cups all-purpose flour
* 2 tablespoons baking powder
* 1/4 cup cornstarch (preferred), or sweet potato starch, or panko-Japanese bread crumb
* 1 teaspoon baking soda
* 2 eggs, slightly beaten
* 1 teaspoon salt
* 1-1/2 cups ice-cold water

-Combine well the flour, baking powder, baking soda and cornstarch (or sweet potato starch/panko) in a large bowl.

-Add eggs, salt and water to Step 2 ingredients. Beat lightly the mixture with a fork or chopsticks until flour is moistened. Lumps may appear, but don't worry about that.

-Coat seafood and vegetables immediately with the tempura batter. Tempura batter is best when used within a few minutes after making. If you are frying large batches of food using the batter, make tempura batter in small portions instead, and try to finish each portion within a couple minutes.

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