Crispy and delicious Tempura – Easy to follow recipe

The trick to getting perfectly fried tempura is not to over mix the batter. Be sure to mix the ingredients quickly and fry the batter while it’s still cold.

INGREDIENTS (2 servings)

(Refrigerate all ingredients before cooking).

– Shrimp, onion, eggplant, sweet potato (sweet potato, sweet potato)
– 1 egg
– 200 ml of ice water
– 140 g of flour (the best finely ground)
– Cooking oil

PREPARATION MODE

1. Prepare the ingredients for the filling.

Shrimp : Remove the head and devein them. To prevent oil from splattering when cooking the shrimp, cut off the ends of the tail and tap out any moisture with the back of a knife. Peel the shell off whole shrimp, leaving a section of the tail. Make about three diagonal incisions in the shrimp.

Onions : Remove the skin and cut them into round slices 1 cm thick.

Eggplants : Remove the stem. Cut into four equal parts lengthwise. Then with each piece, leave 2cm attached to the top and cut 4 slices vertically about 5mm wide and open the slices up to make it look like a fan.

Sweet potato (sweet potato, sweet potato) : With the skin still on, cut into round slices 1 cm wide and soak in water for 10 minutes, then pat dry.

2. Lightly coat all prepared ingredients with flour (more than specified in the recipe)

3. Add the egg and cold water to a bowl and mix well.

4. Next, to make the dough, add the flour and mix lightly as if making a cross. It’s okay if all the flour hasn’t been mixed in.

5. One by one, dip the prepared ingredients into the batter and fry them in oil heated to 160℃

*In Japan, tempura is eaten with salt and a tempura sauce (mirin, soy sauce, dried bonito flakes, and simmered water) but if you can’t get the ingredients for the sauce, just salt is fine.