Recipe by Jangomango
Wonderfully delicate batter and easy to make. Use it for cut up vegetables, shrimp and other seafood. Make sure the vegetables are dry before dipping in the batter. This is best made just before using.
Top Review by P4
This is the best tempura batter I've tried. It stays on the vegetables, it gets crispy, it's light, it doesn't get greasy; it's perfect. Note to everyone using this - make sure your vegetables are ABSOLUTELY dry before dipping, or the batter has difficulty staying on. My mistake, and I know better, but I thought I'd caution everyone else. I was very happy with how these turned out, LL Bunny. Thank you.
- 1 egg
- 1 cup very very cold water
- 1⁄8 teaspoon baking soda
- 3⁄4 cup all-purpose flour or 3⁄4 cup tempura flour (3 oz)
Directions See How It's Made
- Break the egg into a bowl containing the iced water and whisk until frothy.
- Add baking soda and flour.
- Beat until the flour is just mixed in.
- Do not over beat.
- Batter should be so thin that the merest wisp clings to the vegetables dipped in it.
- If it seems too thick, add a little more iced water, and keep the batter cold.