Tempura
Photo: Ryusuke, CC BY 2.0
Tempura is a Japanese fried dish in which meat, seafood, or vegetables are coated in a thin batter and fried until lightly golden. The method depends on one simple rule: keep the batter ice cold and barely mixed. Cold water prevents a sticky, oily coating, and the few lumps left in the bowl add crispness. Peanut oil is the recommended frying fat. Serve it over rice, or drop it into udon or soba soup.
Instructions
Pour the oil into a deep pan and heat it to 340 to 350°F (about 171 to 176°C).
Beat the egg in a bowl, then stir in the ice cold water. Keep the water very cold, because warmer water gives a sticky batter and greasier tempura.
Add the flour and stir only briefly. Leave a few lumps in the batter, since they help the coating turn out crisp, and avoid overmixing.
Dip your meat, vegetables, or seafood into the batter for a moment, then lower it into the hot oil. Fry until the coating is browned.
Lift the pieces out of the oil and let them drain. Serve them while still hot.
If you are frying shrimp, cut a few shallow slits across the underside so they stay straight, or skewer them and remove the skewers before serving. You can also stir 1 tablespoon of cornstarch into the batter if you like.
Make it personal.
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