Tempura — Light and Crispy
Unlock the secrets to perfect tempura: light, crispy, and never greasy. Transform simple ingredients into a culinary masterpiece.
Tempura — Light and Crispy
Unlock the secrets to perfect tempura: light, crispy, and never greasy. Transform simple ingredients into a culinary masterpiece.
Key move
Maintain an ice-cold batter and a consistent oil temperature for maximum crispness.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
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The Setup
- Large Pot
- Thermometer
- Slotted Spoon
- Wire Rack
The Mise en Place
5 of 7Your prep station before cooking begins
The Dry Mix (0/6)
Tempura is not crispy.
Ensure the batter is ice-cold and the oil temperature is consistent.
Batter is too thick.
Gradually add more ice water until the desired consistency is reached.
Chef's Notes
Keep batter ice-cold for maximum crispiness. Add a few ice cubes to the mixing bowl.
Don't overcrowd the fryer. Fry in small batches to maintain oil temperature and crispiness.
Serve immediately with tentsuyu dipping sauce and grated daikon or ginger.
The Method
PREPARE
In a large bowl, whisk together the flour, cornstarch (¼ cups), and baking soda (½ tsp).
Dry ingredients are combined.
ADD
Time-sensitiveGradually add the ice water (1 cup) to the dry ingredients, whisking gently until just combined. Do not overmix; a few lumps are okay.
Batter is slightly lumpy and thin.
PLACE
Time-sensitivePlace the bowl of batter in an ice bath to keep it cold.
Batter is in an ice bath.
HEAT
Time-sensitiveIn a large, heavy-bottomed pot or deep fryer, heat the vegetable oil (4 cups) to 350°F (175°C).
Oil is at 350°F (175°C).
DIP
Dip the shrimp and vegetables into the cold batter, ensuring they are lightly coated.
Shrimp and vegetables are coated in batter.
FRY
Carefully lower the battered shrimp and vegetables into the hot oil, working in batches to avoid overcrowding the pot.
Tempura is frying and sizzling.
REMOVE
Fry for 2-3 minutes, or until golden brown and crispy. Remove with a slotted spoon and place on a wire rack to drain excess oil.
Tempura is golden brown and crispy, and draining on a wire rack.
SERVE
Serve immediately with your favorite dipping sauce.
Tempura is ready to be served.
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