Tempura Batter Recipe

Step 1

Add oil to the frying pan, enough to cover ingredients when frying. Heat oil to 375°F. For accuracy, use a food thermometer.

Step 2

Pat the shrimp or vegetables dry with a paper towel to remove excess moisture.

Step 3

In a large bowl, whisk together the flour, 1/2 cup cornstarch, and salt.

Step 4

Pour in the cold carbonated water and vodka.

Step 5

Gently mix until just combined—do not overmix. The batter should be slightly lumpy for the best texture. Set batter aside to prep for frying.

Step 6

Add the remaining 1/2 cup corn starch in a shallow bowl to coat shrimp and vegetables in.

Step 7

Lightly dust the shrimp with cornstarch to help the batter adhere better.

Step 8

Then evenly coat the shrimp in the prepared tempura batter.

Step 9

When the oil reaches 375 F, gently add the coated shrimp to the hot oil. Fry for 2-3 minutes or until the batter is light, crispy.

Step 10

Transfer the tempura to a wire rack or a plate lined with paper towels to drain.

Step 11

Repeat with remaining shrimp and vegetables.