Classic Japanese Tempura Batter
A light, airy, and incredibly crispy coating perfect for vegetables and seafood.
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Ingredients
- 1 cup Cake flour
- 1 cup Ice-cold sparkling water
- 1 large Egg yolk
- 2 tablespoons Cornstarch
- 1/2 teaspoon Baking powder
- 1/4 teaspoon Sea salt
- 4 pieces Ice cubes(optional)
- 4 cups Vegetable oil for frying
- 1/2 cup Extra cake flour for dredging
Instructions
- 1
Sift the cake flour, cornstarch, and baking powder together into a medium bowl to ensure no lumps remain.
- 2
In a separate chilled bowl, lightly beat the egg yolk until smooth.
- 3
Pour the ice-cold sparkling water into the egg yolk and whisk very briefly.
- 4
Add the sifted flour mixture to the liquid ingredients all at once.
- 5
Using chopsticks, use a stabbing motion to mix the batter for only 10-15 seconds; do not overmix.
- 6
Leave several lumps in the batter and keep the bowl sitting inside a larger bowl of ice to maintain the cold temperature.
- 7
Lightly dredge your chilled ingredients in extra flour before dipping them into the cold batter.
- 8
Immediately drop the coated items into 340°F (170°C) oil and fry until pale gold and crisp.
Nutrition per Serving
210
Calories
4g
Protein
28g
Carbs
9g
Fat
1g
Fiber
0g
Sugar
180mg
Sodium
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