Does anyone have a recipe for tempura batter?!
Does anyone have a recipe for tempura batter?
Answers:
Japanese Tempura Recipe:
Ingredients:
1 egg
1 cup ice water
1 cup all purpose flour
Beat the egg in a bowl. Add ice water to the bowl (be sure to use very cold water)
Add the flour, MIX LIGHTLY be careful not to over mix.
Source(s):
here is a link with some helpful hints for cooking/ deep frying the batter: http://japanesefood.about.com/od/tempura...
Try mixing 100 g plain flour with cold water added gradually and a pinch of salt. mix slowely otherwise the batter becomes too thick. some people add some milk to it as well and some chilli powder if u like it hot.
This is a cut and paste.
INGREDIENTS:
1 egg
1 cup ice water
1 cup all purpose flour
PREPARATION:
Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to overmix the batter.
they usually have a boxed mix in the asian section of your grocery store, but if you want to make it yourself......
look here:
http://www.google.com/search?hl=en&q=tem...
Tempura Batter: 1-egg, 1-cup cold water or beer, 1-cup of flour. Mix all together and use for fish, chicken, onion rings, etc.
I season my fried foods after removing it from the oil. Adding chili powder would be fine ahead of time but I would hold off on any salts until after frying. The batter could get tough otherwise.
Egg added to the batter will make it heavy and chewy. The best ones are flour with cornstarch mixed with beer. Flour is the main ingredient.I think it is 1 cup of flour,1/4 cup of cornstarch to enough beer to make a thin pancake batter.
Chile, Spiced and Basil Tempura Batters
Makes about 8 cups
Basic Tempura
* 1 quart club soda, cold
* 6 cups rice flour and some extra if needed
Chile Tempura
* 1/4 cup kochu karu (Korean chile flakes)
Spiced Tempura
* 1 tablespoon ground coriander
* 1 tablespoon ground cumin
* 1 teaspoon ground black pepper
* 1 teaspoon ground pink peppercorn
Basil Tempura
* 1 cup basil leaves, blanched in salted water and shocked in ice water, puréed smooth
* 1/2 cup spinach leaves packed, blanched in salted water and shocked in ice water, puréed smooth
* Extra rice flour, if necessary
In a large bowl, whisk club soda into rice flour until a pancake batter consistency is achieved. Divide batter among three bowls and fold chile flakes into one, all the spices into the second one and basil and spinach purées in the third (you may need to add a touch more flour to keep thickened).