Prep 5 mins
Cook 10 mins
A thin batter used for coating deep fried shrimp or vegetables. Easy, crispy coating that taste great.
- 1 cup cornstarch
- 1⁄4 cup all-purpose flour
- 1 teaspoon baking soda
- 1 slightly beaten egg
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon garlic powder
- 3⁄4 cup cold water
- Whisk the ingredients together and add the prepared veggies or shrimp into the bowl.
- Fold to coat evenly.
- Carefully drop individual pieces into hot oil of choice.
- Fry until lightly browned.
- Remove from oil with slotted utensil to paper towels.
- Season to taste.
This is a great quick way to bread some fish. I added some seasoning to the batter because my family likes spicy.
This is a good recipe for tempura batter. It's not as good as my mom's was, but it does make a nice light and crispy batter. Since I only had small to medium-sized eggs, I used 2 eggs. I used rice flour instead of all-purpose flour and increased the rice flour to approximately 1/2 cup. Otherwise, I followed the recipe as written. It doesn't look like a lot of batter, but since it was so thin, I was able to coat one small chicken breast cut in chunks, about a cup of sliced zucchini, a cup of sliced sweet potatoes, about 1 1/2 cups of carrots cut in thin strips and about 1 1/2 cups of green beans (and still had a little batter left over). Everything fried up perfectly. Made for PAC Fall 2009.
This recipe was ok. I liked it, but I was looking for a much lighter, thinner, and crispy coating. This was more of a heavy, gluey batter. I may try this again but I will thin it out a lot more next time. Thanks for the recipe!