Tempura are battered and deep fried dishes, which are commonly eaten in Japan. This is a recipe to make basic batter. Using ice water for the batter is recommended in order to make crispy tempura. It's good to make the batter right before frying tempura. Preparing the batter ahead of time is not recommended.
Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to over-mix the batter.
Don't worry too much about lumps.
Prepare this butter immediately before use. Tempura should be cooked in oil 180c. If sink in the bottom of the oil, the oil is too hot.
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|Serving Size: 1 Serving (12g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 2 (13%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 7mg||2 %|
|Sodium 2.7mg||0 %|
|Potassium 5.8mg||0 %|
|Total Carbohydrate 2.6g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 2.5g|
|Protein 0.6g||1 %|
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Calories per serving: 15
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