Ingredients
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3/4
-
3/4
-
3/4
-
1/4 - 1/2
-
1
-
-
-
-
-
-
-
-
-
-
Directions
Fantastic Crispy Tempura Batter, Whenever I have tempura at a restaurant it is always so light and crispy, the boxed store-bought stuff is okay providing you rush to the table within minutes to eat it or it gets soggy and soft, I have tryed many tempura recipes over my 35 years of cooking I have to say this one is the best, it produces a very light crispy coating that holds up well — I have used this to make tempura veggies and froze them after deep-frying in this batter, and just reheated them in a small amount of oil, also with bite-size meaty pieces of fish and with about 15 large peeled shrimp cooked about 3 minutes — remember the tempura must sit out at room temperature for 10 minutes before using, If you want to make a double recipe of tempura, then make two exact recipes using two separate bowls, do NOT double the recipe and make it all in one bowl it will not work — use only rice flour for this anything else will not work the same and use only a light-coloured beer , Very reliable I have used this recipe several times I thinned it with more beer for a lighter crust The food stays crisp even with multiple batches , what is the amount of shrimp that this calls for??? Not a very accurate recipe at all! :_(
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Steps
|
1
Done
|
In a Bowl Whisk Beer With the Rice Flour Until Very Smooth. |
|
2
Done
|
Add in Salt and Garlic Powder and Cayenne (if Using). |
|
3
Done
|
Let Sit Out at Room Temperature For 10 Minutes. |
|
4
Done
|
Heat Oil to 375 Degrees. |
|
5
Done
|
Dredge the Fish or Veggies Into the Batter Coating Completely With Batter, Letting Any Excess Drip Off. |
|
6
Done
|
Deep-Fry Turning Once Until Golden (about 3 Minutes). |
|
7
Done
|
Transfer to a Piece of Brown Paper (a Brown Paper Bag Will Do For This!). |
|
8
Done
|
Season With Seasoning Salt. |
