The tempura batter recipe produces that light, golden, crispy batter you thought you could only experience in Asian restaurants. It's perfect for frying shrimp, chicken, vegetables, and other delights. Try one or more of the tempura dipping sauce recipes below.
- Tempura Batter
- 1/2 cup flour
- 1/2 cup cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 egg
- 2/3 cup ice water
- Yellow food coloring (optional)
- Oil for deep frying
- Your choice of dippers; shrimp, scallops, chunky-cut chicken and vegetables are good.
Sift together the dry ingredients and set aside.
In a medium bowl, beat the egg slightly and mix with the ice water. Add a few drops of food coloring, if desired.
Stir in the dry ingredients. Stir only until mixed; mixture will be slightly lumpy.
Dip shrimp, chunky-cut chicken and vegetables, etc. into the batter and deep fry until golden brown. Drain on paper towels.