Tempura battered deep fried dishes (shrimp and chicken), are commonly eaten in Japan. This recipe makes basic batter. Using cold liquid for the batter is recommended in order to make crispy tempura. Preparing the batter ahead of time is not suggested.
- 1 egg
- 1 cup ice water/cold water or coconut milk or cold beer
- 1 cup all purpose flour, sifted
Beat an egg in a bowl. Add ice water or ice cold beer in the bowl. Make sure to use very cold liquid. Add sifted flour in the bowl and mix lightly. Be careful not to over-mix.
For an extra crispy coating, roll in Panko bread crumbs after the batter dip and then fry.