21 December, 2014
Tempura Batter for Fish and VegetablesPosted in : Recipes on by : Beckie Tags: mixes
1 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon salt
1 cup ice water or beer (if you desire a beer batter)
1 egg yolk
2 egg whites, stiffly beaten
Stir together four, cornstarch and salt. Make a well in the center.
Combine ice water or beer and egg yolk, beating with a fork or whisk until frothy. Add all at once to dry ingredients. Slowly stir just until moistened; DO NOT over stir, a few lumps should remain. Fold in beaten egg whites.
Use batter immediately.
Heat oil or shortening to 400°. Add 1 teaspoon salt. Dip fish, shrimp or vegetables into batter, swirling to coat.
Fry a few pieces at a time 2 to 3 minutes or until golden brown. Drain on paper towels.
Note: Make sure your vegetables are very very dry so the batter will stick better.