Ice cold batter
Cold batter and hot oil make tempura lighter and crisper.
Japanese Recipe
Tempura
For tempura, ingredients are prepared dry, the dough made of ice-cold water, egg and flour is only briefly mixed and fried immediately. Oil temperature is crucial for a light, crispy shell.
Total time
35 min
Calories
520 kcal
Servings
4 servings
Difficulty
Medium
Why this recipe works
Fry tempura with cold dough until crispy
Tempura should be light, not heavy breaded. Therefore, small lumps of dough remain allowed and the ingredients are only thinly added. Tempura is served with dip or salt immediately after deep-frying.
Quick Dinners
Lunch
Dinner
Seafood
Recipe
Tempura
Tempura is a vegetable or shrimp in a very cold, light batter, which is briefly baked in hot oil. It is only roughly stirred to keep it airy.
Ingredients
4 servings
Method
-
1
Prepare ingredients
Cut vegetables, pat dry shrimp and dust lightly with flour.
-
2
Heat oil
Heat oil to about 170 to 180 degrees. A drop of dough should rise quickly.
-
3
Mix batter
Mix egg and ice-cold water, add flour briefly. Small lumps are desired.
-
4
Fry in batches
Thinly pull through the dough and fry in portions until light and crispy.
-
5
Serve immediately
Drain on a wire rack and serve with dip, radish or lemon.
Kitchen know-how
Tips for Tempura
Do not stir until smooth
Tempura dough may have small lumps. Too much stirring makes the shell heavy.
Portions of deep-frying
Too many pieces lower the oil temperature and make tempura greasy.
Variations
How to adapt this recipe
Sweet potato, zucchini, mushrooms, peppers and aubergine make a very good vegetarian tempura platter.
Instead of a dip, mix a little salt with lemon grinding or matcha and serve sparingly.
Nutrition per serving
520kcal
48.0 gCarbohydrates
24.0 gProtein
24.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Tempura
Cold dough meets hot oil and becomes lighter and crispy. Warm dough becomes heavier.
No, small lumps are good. Too much stirring develops gluten and makes the shell tough.
Prawns, sweet potato, zucchini, mushrooms, peppers, aubergine or pumpkin are good.
Deep-fry in portions, drain on a rack and serve immediately.
Keep cooking