Ultimate Tempura Batter Recipes

Steps:

• Mix the egg yolks and seltzer together with a whisk or a pair of chopsticks until smooth. Drop the flour in all at once, then mix, stopping when there are still small lumps in the batter. Stir in the ice cubes.
• Dip your chosen tempura ingredients in the batter, and fry until crispy and pale gold in color.

Steps:

• Combine all ingredients. Use as batter for meats and vegetables.

Steps:

• Fill a large Dutch oven or fryer with oil and preheat to 350 degrees F.
• Sift dry ingredients into a large mixing bowl and make a well in the center. Crack the egg yolk into a separate bowl and break it up with a fork. Add this to the well in the middle of the flour and slowly pour in the beer as you whisk. Gradually make wider circles with the whisk to incorporate the dry ingredients from the edges - this will minimize the chance of lumps. Continue until all the dry ingredients are mixed and the batter is of a smooth consistency.
• Take the onion rings and remove the thin membrane found between the layers; (otherwise the batter won't stick as well). In a large dish add some rice flour, and season with salt and pepper, to taste. Coat each ring in the flour. Dip in the batter and fry in hot oil in batches until golden. Drain on paper towels and season with salt.

Steps:

• In a large bowl place the egg yolks.
• Add iced water gradually, stirring (preferably with hashi(chopsticks)) and blending well.
• Add flour all at once, stir BRIEFLY; that is well enough to coat but leave the lumps and bumps!
• To fry vegetables heat a large frying pan with a half-inch oil (or more if necessary) and heat on high.
• Coat selected large vegetables in batter and fry for a minute or two on each side.
• To make the tentsuyu sauce, mix all three ingredients and serve in small dipping bowls.

Steps:

• Beat egg whites in a bowl until frothy. Fold flour and cold water into egg whites until batter is just barely mixed.

Steps:

• Flatten the butterflied shrimp with the blade of a knife and fan out on a baking sheet. Sprinkle a little salt over the shrimp and separate the layers of fanned out shrimp by using waxed paper. Set aside.
• In a large bowl, combine cake flour, katakuriko, and baking powder and mix well. Set aside.
• Into a 2 cup measure, combine eggs, salt, sugar, and ajinomoto. Add several ice cubes to the mixture and fill with cold water to equal 2 cups volume of chilled egg mixture. Stir slightly, but don't melt all of the ice cubes yet.
• Pour the iced egg mixture into the flour mixture and stir slightly until lumps of undissolved flour mixture remain in batter.
• Place a frying pan over medium high heat. Fill frying pan with 1-inch of oil and heat. Grab a fistful of the batter and clench fist over frying pan. Rotate clenched fist over the hot oil to create a bed of laced, flaky batter in the hot oil. The bed of laced batter must be thick enough to lay the fanned shrimp on. Once the batter is cooked, about 1 to 2 minutes, and the batter is flaky and crispy, place the fanned shrimp meat on the crispy bed of batter. The shrimp should not sink through the bed of batter, but remain atop it as it deep-fries.
• Using a chopstick, break up the bed of flaky batter so that you can individually flip the shrimp in the frying pan so that the shrimp is below the batter in the oil. Cook until the shrimp are cooked through, about 2 minutes.

Steps:

• In bowl mix first 5 ingredients; add water and egg and then stir till smooth,.
• This batter is enough for 4 cups vegetables or 1 pound of fish or meat cut up.