Tempura — Light and Crispy
Unlock the secrets to perfect tempura: light, crispy, and never greasy. Transform simple ingredients into a culinary masterpiece.
30 min active, minimal dishes
Tempura — Light and Crispy
Unlock the secrets to perfect tempura: light, crispy, and never greasy. Transform simple ingredients into a culinary masterpiece.
30 min active, minimal dishes
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.
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).
Over-mixing: Do not whisk until smooth. Small lumps of flour are desirable for a lighter texture.
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.
Gluten development: Overmixing creates a chewy, bready crust instead of a delicate, crispy shell.
Batter is slightly lumpy and thin.
PLACE
Time-sensitivePlace the bowl of batter in an ice bath to keep it cold.
Batter warming: If the batter warms up, the tempura will absorb excess oil and become greasy.
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 overheating: Oil smoking indicates it has broken down and will impart a bitter, burnt flavor.
Oil is at 350°F (175°C).
DIP
Dip the shrimp and vegetables into the cold batter, ensuring they are lightly coated.
Batter thickness: If the batter is too thick, the coating will be cakey instead of crispy.
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.
Overcrowding: Adding too many pieces at once drops the oil temperature, leading to soggy, oil-soaked batter.
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.
Oil temperature drop: Do not overcrowd the pot, or the oil temperature will plummet, resulting in greasy, heavy tempura.
Tempura is golden brown and crispy, and draining on a wire rack.
SERVE
Serve immediately with your favorite dipping sauce.
Sogginess risk: Stacking tempura traps heat and moisture, quickly ruining the crispy texture.
Tempura is ready to be served.
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