Prep 10 mins
Cook 0 mins
This batter can be used for fish, shrimp or fresh vegetables such as onion rings, mushrooms, eggplant, sweet potatoes, squash, green beans, asparagus spears or whatever your heart desires.
- 1 cup all-purpose flour
- 2 tablespoons cornstarch
- 1⁄2 teaspoon salt
- 1 cup ice water (if you desire a beer batter) or 1 cup beer (if you desire a beer batter)
- 1 egg yolk
- 2 egg whites, stiffly beaten
- Stir together flour, cornstarch and salt.
- Make a well in the center.
- Combine ice water or beer and egg yolk, beating with a fork or whisk until frothy.
- Add all at once to dry ingredients.
- Slowly stir just until moistened; DO NOT over stir,a few lumps should remain.
- Fold in beaten egg whites.
- Use batter immediately.
- Heat oil or shortening to 400°F.
- Add 1 teaspoon salt.
- Dip fish, shrimp or vegetables into batter, swirling to coat.
- Fry a few pieces at a time 2 to 3 minutes or until golden brown.
- Drain on paper towels.
- Note: Make sure your vegetables are very very dry so the batter will stick better.
I hate to do this as a first review on this site, but it is not anything like a Tempura Batter. We had a Dinner party party last night, with 10 guests. Like always, sometimes stupid me, decided to try a new recipe. Lucky for us for the Tempura, decided to make a test batch first, before I did the 4 lbs of Large shrimp, and the Veggies in it. I should have looked at the pics first, not tempura. Cooked a couple of shrimp and a few veggies, started over with a real tempura batter.<br/><br/>The batter was more like a batter you would use if your making something like sweet and sour pork or chicken. Actually it might work very well for that. I followed the recipe to a tee, didn't understand the egg or the cornstarch, but did it anyway.<br/><br/>I do have a really good tempura batter, that I use a couple of times a month, and never fails.<br/><br/>Anyway the dinner came out great, Tempura, Steak, Rice, Fruit, and a few bottles of beer. I did save the batter until later and chopped a bunch of the veggies, some smaller shrimp I had added some spices and bean sprouts and made little pancakes out of them. They came out good. But all and all its a batter that is more suited to a chinese type meal than a japanese.<br/><br/>One other point, when you make tempura, make sure the oil is almost at the smoking point, and the batter is Ice cold, when you place a few pieces at a time in the oil. Also if you use really good fresh seafood and veggies, don't season the batter, let the natural flavors come through. The dipping sauces are for flavoriny if you need additional.<br/><br/>Sorry Karen,<br/><br/>Just didn't like it.<br/><br/>Peace Out,<br/><br/>Frank and Spanky
Fantastic!! I made this for the kids for a birthday dinner. Everyone, including my husband who does not usually prefer his shrimp breaded, liked this as well as the steamed shrimp I made. Stayed on the shrimp great. I just rinsed them to thaw them and then patted them dry a little, not each individual shrimp and it stayed on every shrimp in the deep fryer. I already put it in my cookbook so I could find it again.
I used rice flour, only one egg white and only one TBSP of corn starch because the rice flour is pretty starchy as is. I'm making tempura for the third night in a row because this recipe is so good. Thank you!