The difference between good and bad tempura is the batter—the goal is a light, crisp coating that doesn't absorb oil when fried. There are several important steps for achieving this texture:
1). Don't overmix the batter. When you stir in the water, mix very gently just until the dry ingredients are moistened. Don't attempt to work out the lumps, or the batter will become heavy.
2). Be sure the water you mix in is very cold. This will make a cold batter that will remain light when fried.
3). Mix the batter just before frying. Making it ahead will produce a heavy coating.
4). Dry the shrimp and veggies well before dipping them in the batter. This will help the batter adhere.
5). Be sure the oil is the proper temperature. If it's not hot enough, the batter will absorb oil before it cooks and the result will be greasy tempura.
Tempura is traditionally served with boiled soba noodles and shredded carrots or daikon radish.
Ingredients
Makes 4 servings
For dipping sauce
For tempura
Preparation
Make dipping sauce
Step 1
In small saucepan over moderate heat, stir together all ingredients. Bring to simmer, then remove from heat and keep warm. (DO AHEAD: Sauce can be made ahead, refrigerated in covered container up to 2 days, and rewarmed over moderate heat before serving.)
Make tempura
Step 2
Bring medium pot water to boil over high heat. Have large bowl ice water ready. Add green beans to boiling water and blanch just until crisp-tender, about 30 seconds. Using slotted spoon, immediately transfer to ice water to stop cooking, then drain well and dry on paper towels.
Step 3
Make several shallow cuts across inside curve of each shrimp and gently press shrimp flat on cutting board (to help prevent curling during cooking). Sprinkle shrimp with salt and pepper.
Step 4
In large saucepan over moderate heat, heat 4 inches of oil until thermometer registers 325°F.
Step 5
In large mixing bowl, whisk together flour, baking powder, and sesame oil. Gradually and gently whisk in 2 1/2 cups ice water, mixing just until dry ingredients are moistened. (Batter will be very lumpy.)
Step 6
Working in batches, using tongs or chopsticks dip shrimp and vegetables into batter and fry, turning occasionally, until golden, about 1 1/2 minutes for green beans, 2 minutes for shrimp and other vegetables. Transfer to paper towels to drain. Return oil to 325°F between batches and, using spider or slotted spoon, remove any residual bits of batter from oil before adding next batch.
Step 7
To fry shiso leaves, gently lay each leaf on top of batter to coat 1 side, then drop, batter-side-down, into oil and fry without turning until underside is golden, about 1 minute. Transfer to paper towels to drain.
Step 8
Serve tempura immediately with dipping sauce.
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Reviews (13)
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busteloexpresso
Altamente Springs, FL
12/4/2017
The batter recipe seemed to be good, but the cooking temperature was too low. A more successful recipe called for 360 degrees, instead of 325.
Veronicook
Victoria BC
5/17/2014
Made the tempura as directed, except for subbing chilled soda water for the ice water. I was careful to make the batter last-minute and kept it over an ice-water bath. The resulting tempura coating was very light and fluffy. Beware though--this tempura is actually a lot of food for 4 people, and it sits very heavy in the stomach. It's delicious, but I wouldn't recommend it as a main course--much better as an appetizer (though a bit of work).
sitagaki
2/22/2014
like most of the review, pretty good batter base. i added sesame oil, mirin, salt, pepper and garlic salt (sorry i didnt measure)... my family loved it. thanks.
Anonymous
5/1/2013
This is an exceptional tempura recipe. The batter was light and very crispy. I followed another reviewers suggestion and sat the batter down in an ice bath. Delicious!
404momi
Atlanta, GA
3/7/2012
Delicious! Be sure to read the tips in the description above the recipe. These are really important and probably should have been included in the recipe directions. I used sparkling mineral water and had to substitute most of the baking powder with baking soda (ran out of powder). I also chilled the bowl, flour and sesame oil before adding the water. I think this made a difference in making the batter light and crispy. I've seen another recipe that calls for half wheat and half rice flour and might try that next time. If you're making alot, I would suggest mixing half the batter ingredients first and then mixing the second half just before you're ready. The batter definitely changes after it sits and warms, and the cooking process takes some time. Maybe putting the batter in an ice water bath would also help. Used salmon instead of shrimp, oyster mushrooms instead of shiitake, and sweet potato instead of lotus root. Also added broccoli. Made the sauce with soy sauce, rice vinegar, sugar and grated ginger.
zaki1
Munich, Germany
12/3/2010
perfect batter. haven't tried the dipping sauce.
nasal
multiverse#6732342995
4/25/2010
I followed this recipe meticulously and the batter did not cling to the shrimp and vegetables. It all tasted fine, but it lacked that wonderful coating that's the reason for eating tempura.
mary1122
Hudson Valley
4/19/2010
made this last night for my sister- in-law's bday. she and her family had just been to Vegas and had asparagus tempura at a restaurant there. This recipe was a huge hit with everyone including the kids and all said it was BETTER than what they had in Vegas. I made my own dipping sauce with some mayo, hot chili oil, sesame oil, rice wine vinegar, ground ginger, soy sauce and chipotle chili powder. yummmmm.
bradyduo
colorado
4/3/2010
I used the batter to tempura lotus root. It was very good. Will use the batter recipe again.
nelumvila
Toronto
3/6/2010
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