Light and Crispy Tempura Batter Recipe – FOOD is Four Letter Word

Step 1

1)Fill your frying pot with 2-3 inches of oil. Use a deep fry thermometer to monitor the temp, bring the oil to 360°F. Add ¼ Cup Cake Flour into a bowl for dredging, set aside.

Step 2

2)In another large bowl, add ¾ Cup Cake Flour, ¼ Cup Corn Starch, 1 Teaspoon Baking Powder and whisk well to combine. Add 1 Cup + 2 Tablespoons Ice Cold Water and stir with chopsticks, there should still be lumps.

Step 3

3)Dredge the seafood or vegetables in the flour, then dip into the tempura batter – gently drop into the frying oil. For shrimp tempura, add texture and make it crispier by using chopsticks to drizzle some batter on top of the shrimp while they are frying (watch this short clip to see the technique). When they are crispy, lightly golden and you see very little bubbles on the surface, it should be done. Place onto a cooling rack to drain & serve immediately.

Step 4

4)Use a fine mesh skimmer to remove tempura bits from the oil before you fry the next batch. The temp should stay steady at around 360°F the entire time, so you may need to adjust the flame accordingly.