Please help…I love tempura. I’ve just moved to a small town and I don’t know any restaurant that have good tempura. Anyway, I want to make shrimp tempura like they serve in a Japanese restaurant. I followed a couple recipes, but my tempura has always turned out thick and soggy texture. It’s not thin, fluffy and crispy like the restaurant. If you know how to make a perfect tempura batter, please let me know how to do it in details (including the brand of the flour, etc.) Thank you in advance.
make a batter a little thinner then pancake batter
Use Cake Flour and cornstarch
egg (optional) Fluffier texture with the egg
water and ice cubes
Baking soda, or baking powder or both
salt
The ice cubes are to keep it cold. The colder the crispier
The cake flour works the best because its the softest flour but if you use AP Flour its ok
the leavining agents help the batter expand and keep the oil from sogging the final product
The cornstarch helps keep batter crispy you must have it
2 cup flour
3/4 cup cornstarch
1 tsp of baking soda or baking powder
1 egg
11/2 cup h20 give or take
enough water to make a thin pancake batter and dont forget icecubes and the salt is for flavor it will taste like nothing without it
if your tempura isnt crispy then after you try this then give up
If its soggy it could be from the oil not being hot enough you want about 350 F it should bubble in the oil alot right away.
December 24th, 2009 at 9:50 am
there is seafood batter; u can purchase right in your in local supermarket whole foods would probably have the best selection.
References :
December 24th, 2009 at 10:19 am
make a batter a little thinner then pancake batter
Use Cake Flour and cornstarch
egg (optional) Fluffier texture with the egg
water and ice cubes
Baking soda, or baking powder or both
salt
The ice cubes are to keep it cold. The colder the crispier
The cake flour works the best because its the softest flour but if you use AP Flour its ok
the leavining agents help the batter expand and keep the oil from sogging the final product
The cornstarch helps keep batter crispy you must have it
2 cup flour
3/4 cup cornstarch
1 tsp of baking soda or baking powder
1 egg
11/2 cup h20 give or take
enough water to make a thin pancake batter and dont forget icecubes and the salt is for flavor it will taste like nothing without it
if your tempura isnt crispy then after you try this then give up
If its soggy it could be from the oil not being hot enough you want about 350 F it should bubble in the oil alot right away.
References :
December 24th, 2009 at 10:53 am
I would like to suggest you to use pure sesame oil for frying tempura so as the tempura specialist restuarnts do. Here is a detail recipe for tempura including the dipping sauce (tentsuyu) for your reference. You may find some other step to step recipes for Japanese food in this website. Good luck
http://www.bento.com/tr-temp.html
http://www.bento.com/tokyofood.html
References :