Crispy Japanese Tempura Batter
Indulge in the delightful crunch of this Crispy Japanese Tempura Batter, perfect for encasing an array of flaky shrimp, vibrant vegetables, or your favorite seafood. This remarkably light and airy batter is not only easy to whip up but also designed to highlight the natural flavors of your ingredients without overwhelming them. The secret lies in using extremely cold water and minimal mixing to achieve that ultimate crispiness. Remember, for the best results, ensure that your vegetables and seafood are completely dry before dipping them into the batter. This recipe is best prepared just before frying, so get ready to impress your family and friends with perfect tempura every time!
8
Servings
60
Calories
4
Ingredients
Ingredients
Egg
1 (Cracked into a bowl)
Very very cold water
1 cup (Ice-cold)
Baking soda
1/8 teaspoon (Measured)
All-purpose flour or tempura flour
3/4 cup (Measured (3 oz))
Instructions
1
Start by cracking the egg into a mixing bowl and introduce the very cold water. Using a whisk, mix the contents until they become frothy, allowing air to incorporate for extra lightness.
2
Carefully add the baking soda and flour to the bowl, being mindful not to overmix. Stir gently until just combined—it's okay if you see some lumps; this helps keep the batter light.
3
Check the consistency; the batter should be exceptionally thin, allowing just the slightest amount to coat the back of a spoon. If it appears too thick, add a few more tablespoons of chilled water until a silky texture is achieved.
4
Once the batter is ready, keep it chilled and use it immediately to coat your choice of vegetables, shrimp, or seafood before frying them to golden perfection.
Nutrition Information
0.75
Fat
10
Carbs
1.5
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Japanese Tempura Batter?
It is a remarkably light and airy batter designed to encase shrimp, vegetables, or seafood while highlighting their natural flavors.
What is the secret to making tempura crispy?
The secret lies in using extremely cold water and ensuring minimal mixing of the batter.
Why should I use very cold water?
Ice-cold water helps achieve ultimate crispiness and keeps the batter light by preventing gluten development.
Should the tempura batter be smooth?
No, it is okay if you see some lumps in the batter; this actually helps keep it light.
How do I prepare the egg for this recipe?
Crack the egg into a bowl and mix it with very cold water until the mixture becomes frothy to incorporate air.
What is the ideal consistency of the batter?
The batter should be exceptionally thin, allowing just the slightest amount to coat the back of a spoon.
What should I do if the batter is too thick?
Add a few more tablespoons of chilled water until a silky, thin texture is achieved.
When is the best time to prepare the batter?
This recipe is best prepared just before frying and should be used immediately.
How should vegetables and seafood be prepared before dipping?
Ensure that your vegetables and seafood are completely dry before dipping them into the batter.
What type of flour can I use?
You can use either all-purpose flour or specialized tempura flour.
How many ingredients are required for this recipe?
This recipe requires four main ingredients: egg, ice-cold water, baking soda, and flour.
How much baking soda is used in the recipe?
The recipe calls for 1/8 teaspoon of baking soda.
How many servings does this recipe provide?
This recipe yields approximately 8 servings.
How many calories are in one serving?
Each serving contains approximately 60 calories.
What is the fat content per serving?
Each serving contains 0.75 grams of fat.
How much protein is in one serving?
There is approximately 1.5 grams of protein per serving.
What is the carbohydrate count per serving?
Each serving contains 10 grams of carbohydrates.
Does this recipe contain sugar?
No, the recipe lists no sugar content.
Is there any fiber in this tempura batter?
The recipe does not list any fiber content.
What should I use to mix the egg and water?
A whisk should be used to mix the egg and water until they are frothy.
Is this recipe suitable for seafood?
Yes, it is perfect for flaky shrimp and your favorite seafood.
Is this recipe suitable for vegetables?
Yes, it is designed to work excellently with a variety of vibrant vegetables.
What category of food does this belong to?
This recipe is part of Japanese cuisine and is often served as a snack or part of a main meal.
What are the primary tags for this recipe?
Tags include tempura, batter, japanese cuisine, light batter, seafood, vegetables, and crispy.
How much flour is needed?
The recipe requires 3/4 cup (approximately 3 oz) of all-purpose or tempura flour.
How much water is used?
The recipe uses 1 cup of very, very cold ice-water.
Does this batter contain cholesterol?
The specific cholesterol value is not provided in the recipe data.
Can I store the batter for later use?
No, for best results, keep it chilled and use it immediately after preparation.
What happens if I overmix the flour?
Overmixing can make the batter heavy; stir gently until just combined for a light texture.
Is this recipe easy to make?
Yes, it is considered an easy recipe that is quick to whip up.