Tempura batter
Ingredients:
1 medium egg
225ml ice-cold water
100g plain flour
Directions:
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 Time: 5
Cook Time: 4
Serves:
Calories:
Carbs:
Fat:
Protein:

Source: Craig Glenday

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