| Tempura Batter ~ Japanese batter for deep frying vegetables and shrimp. Note: When using ice water, keep in mind the colder the better. Batter 1 1 egg ½ cup ice water 1 cup all-purpose flour salt and pepper to taste Batter 2 2 Egg yolks 2 cups ice water 2 cups all-purpose flour Batter 3 (Koromo) 1 cup all-purpose flour 2 eggs lightly beaten ¾ cup ice water 1 tablespoon sake (Japanese rice wine) Method Combine all ingredients together, mix well. 1. Make the batter immediately before frying. Mix the egg and ice water in a bowl, then sift in the flour. Mix briefly with a fork or chop sticks. 2. Do not over mix; the batter should remain a little lumpy. 3. Add your choice of vegetables or shrimp to the batter and mix to combine. Cooking 1. When using this batter, use one heaped up tablespoon of the vegetables or medium sized shrimp at a time. Lower slowly into the deep fryer that has been set to 350 degrees F. Deep-fry in batches for about 3 minutes, until golden brown. 2. Drain on paper towels. Serving suggestion 1. Serve each portion with salt, slices of lemon and a small bowl of Japanese soy sauce as a dip. ( Japanese soy sauce name brand is Soya or Kikkoman ) |
 | |  | |  |