Saturday, 11 July 2015 04:11

Basic Tempura Batter Featured

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tempura shrimp 2

 Basic Tempura Batter

Tempura is a Japanese style of frying that produces a light and crispy crust.

Recipe difficulty best for ages: d1_sm1.jpg d2 sm1 d3 sm1 d4 sm1

Recipe safety best for ages: d1_sm1.jpg d2 sm1 d3 sm1 d4 sm1

Shopping List:

1 Cup of Rice Flour

1 Cup of Carbonated Water such as Club Soda, or Mineral Water

1 Egg

1/2 Teaspoon of Kosher Salt

1/4 Teaspoon of Ground White Pepper

1 Quart or 32 Ounces of Canola, Peanut, or Grapeseed Oil

4 Cups of fresh vegetables such as Carrots, Broccoli, Zucchini, Squash, or Bell Peppers

1 Pound of fresh chicken, or seafood

Equipment Needed: 

Measuring Cups (1 Cup) d1_sm1.jpg

Measuring Spoons (1/2 Teaspoon, 1/4 Teaspoon) d1_sm1.jpg

Mixing Bowl, at least 2 quarts or larger d1_sm1.jpg

Wire Whip d1_sm1.jpg

1 Large pot or Saute pan for frying, at least 3-4 quarts in size d1_sm1.jpg

1 Metal Slotted Spoon or Fine Mesh Skimmer d1_sm1.jpg

1 Pair of Medal Tongs d1_sm1.jpg

1 Drying Rack d1_sm1.jpg

1 Cutting Board d1_sm1.jpg

1 Chefs Knife d2 sm1

Prepare the Following Items:

1. Cut carrots, zucchini, squash, and peppers into thin 2 inch long sticks and about 1/4 inch thick d2 sm1

2. Cut Broccoli into small bit sized florets d2 sm1

3. Cut Chicken or Seafood into 1 inch chunks d2 sm1


1. In a mixing bowl (at least 2 quarts in size) combined ice cold soda water and egg yoke, mix well until yoke and soda water are combined d1_sm1.jpg

2. Slowly mix in 1 cup of rice flour with liquid until you have a smooth mixture with the consistency of a pancake batter, or melted ice cream d1_sm1.jpg

3. Stir in 1/2 Teaspoon of Kosher Salt and 1/4 Teaspoon of White Pepper into tempura batter mix d1_sm1.jpg


1. Preheat Oil to 375 degrees in a large pot or saute pan (pot or pan should be large enough to hold 2 quarts of oil with at least 1 inch left from the top as the oil will rise when dropping items in it to fry) d3 sm1

2. Dredge a piece of chicken or seafood with your metal tongs in batter and slowly lower into hot oil but not releasing for a few seconds until batter has started to cook and form a crust.  If your release your piece of protein or vegetable to soon it will sink and stick to the bottom of your pan. d3 sm1

3. Allow protein of vegetable to cook for about 2-3 minutes until it is golden brown and remove from oil with slotted metal spoon or a fine mesh metal strainer and place on drying rack with paper towels underneath to absorb any excess oil d3 sm1

4. Repeat process until you have fried all of your proteins and vegetables.  It is ok to cook more that 1 item at a time in the oil, just be careful not to do to much at once as it will cause the temperature of your oil to drop to low and cause your food to be greasy and soggy d3 sm1

Notes/ Suggestions:

A Tabletop Fryer can be used as well instead of a pot or pan. It also gives you the advantage of being able to control the exact temperature of your oil.


Read 2147 times Last modified on Thursday, 23 July 2015 18:06
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