1. Beat the egg in a bowl and add the iced water. The water must be as cold as possible, as this prevents the batter from absorbing too much oil, keeping it light and crispy.

2. Lightly mix in the flour with a fork and beat gently. Don't worry too much about lumps.

Prepare this batter immediately before use. Tempura should be cooked in oil at 180C/350F ? if the coated fish or vegetables sink to the bottom of the oil, the temperature is too high.

PREP/COOK
INFORMATION:

Prep time: 5 minutes
Cook time: 4 minutes

Source: Craig Glenday

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DISH DETAIL KEY

Quick & Easy: 30 minutes or less

Healthy Recipe: low fat and/or calories

Kid-Friendly: extra nutrition and/or fun!

Low-Carb: low carbohydrates

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Tempura batter

Tempura - which comes from the word 'seasoning' - is a Japanese style of deep-fried cooking, especially good for shellfish and vegetables. The secret to its light, crispy batter is ice-cold water and minimal beating See also: Sushi, Nobu style

Dish Details:

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PREPARATION:

PREP/COOKINFORMATION:

Tempura - which comes from the word 'seasoning' - is a Japanese style of deep-fried cooking, especially good for shellfish and vegetables. The secret to its light, crispy batter is ice-cold water and minimal beating
See also: Sushi, Nobu style

PREP/COOK
INFORMATION: