Tempura Recipe

Get ready to make all your crispy, crunchy dreams come true with this delightful tempura recipe that will have your taste buds doing a happy dance!

I adore making tempura, a classic dish from Japan that is light and crispy. The secret to a perfect batter is combining all-purpose flour with cornstarch for that desired crunch.

Adding a bit of baking powder and using ice-cold, sparkling water makes for a delicate coating. My favorite part about making tempura is the selection of fresh vegetables and seafood, like zucchini and shrimp, which adds to the nutritional balance and flavor profile.

Tempura Recipe Ingredients

• All-purpose flour: Versatile base ingredient, provides carbohydrates, and creates a light batter.
• Cornstarch: Adds crispiness to the tempura, ensuring a delicate texture.
• Baking powder: Acts as a leavening agent, creating a light, airy batter.
• Salt: Enhances flavor and balances the taste of the batter.
• Egg: Adds richness, improves batter texture, and binds ingredients.
• Ice-cold sparkling water: Maintains batter chill, aiding crispiness when fried.
• Vegetable oil for frying: Ensures even frying, achieving a golden, crunchy texture without strong flavors.

Tempura Recipe Ingredient Quantities

• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 large egg
• 1 cup ice-cold sparkling water
• Vegetable oil for frying
• Assorted vegetables (such as sweet potato, zucchini, bell peppers) and seafood (such as shrimp), sliced

How to Make this Tempura Recipe

1. In a big mixing bowl, blend together well the flour, cornstarch, baking powder, and salt.

2. In another bowl, beat the egg, and add the sparkling water, very cold and very bubbly. Stir this mixture in and very gently beat it together with the other wet ingredients.

3. Slowly incorporate the wet mixture into the dry ingredients while stirring gently to form a batter. It should be a little lumpy in texture, and you should be careful not to overmix. No more recommendations for avoiding lumpy batter appear in the recipe instructions, but don’t lose sight of this one because it’s important.

4. Cut the vegetables and seafood into even, bite-sized pieces so they will cook uniformly.

5. Heat the vegetable oil in a large pan or wok until it reaches 340-360°F (170-180°C). Use sufficient oil so that the items being fried can be completely submerged.

6. Make sure to coat the vegetables and seafood lightly with the batter you prepared. It’s best to dip them right before you fry them.

7. Place the battered elements with care into the hot oil, and fry them in small batches so that the oil temperature does not drop too drastically.

Oil temperature is very important when frying, especially with shrimp. When frying shrimp, the oil should be maintained at a steady 350°F to 375°F.

8. Cook each piece in oil for approximately 2-3 minutes, or until they are golden brown with a light, crisp surface. Turn them over frequently to ensure they are cooked evenly and throughout.

9. Using a slotted spoon or chopsticks, take the tempura from the oil and drain it on a plate lined with paper towels or a wire rack.

10. If you wish, serve with dipping sauce right away to enjoy the optimal crispy texture.

Tempura Recipe Equipment Needed

1. Large mixing bowl
2. Medium mixing bowl
3. Whisk
4. Measuring cups
5. Measuring spoons
6. Knife
7. Cutting board
8. Large pan or wok
9. Food thermometer
10. Slotted spoon or chopsticks
11. Plate
12. Paper towels or wire rack

FAQ

• Q:Is it possible to make the tempura batter ahead of time? A: To keep its cold temperature and bubbly texture for crispy results, it’s recommended to make the batter just before frying.
• Q:May I substitute still water for sparkling water? A: For lightness and crispiness, it’s best to use sparkling water, as recommended. This is the authentic texture.
• Q:What is the best oil to use for frying tempura? A: Ideal for frying tempura are vegetable oil, canola oil, or peanut oil,—all with high smoke points.
• Q:How do I keep the tempura crispy after frying?
  A: Wire rack. For the fried tempura, instead of placing it on paper towels, use a wire rack to prevent sogginess.
• Q:Is it possible to make tempura without gluten? A: Definitely! To make it gluten-free, you can substitute the all-purpose flour with a blend of gluten-free flours.
• Q:What seafood is best used in tempura? A: A classic choice is shrimp, but you can also use other tempura seafood, like squid or white fish.

Tempura Recipe Substitutions and Variations

All-purpose flour: Can be replaced with rice flour to create a lighter, gluten-free batter.
Cornstarch: An alternative is potato starch, which produces a similar, crispy texture.
There are no substitutions for the batter; it’s already been perfected. But if you must sub something in, here are some of Matt’s suggestions, followed by some substitutes of my own. Sparkling water: If you don’t have club soda, any other sparkling water will do. Just make sure it’s cold. And don’t use tonic water.
Vegetable oil: Canola oil or peanut oil work well for frying because they have high smoke points.
A vegetarian version of tempura can be made with firm tofu or mushrooms. Shrimp or seafood is traditionally used.

Pro Tips

1. For an even lighter and crispier batter, use a mixture of cake flour and all-purpose flour. Cake flour is lower in protein, which can create a more delicate texture.

2. Keep the batter cold by placing the mixing bowl in a larger bowl filled with ice while you prepare and fry. This helps maintain the temperature and texture of the batter, resulting in a crispier tempura.

3. Dry the vegetables and seafood thoroughly with paper towels before dipping them into the batter. Excess moisture can make the batter slide off or become soggy.

4. Do not overcrowd the pan when frying; this helps maintain the oil temperature and ensures even cooking. You should also occasionally skim the oil’s surface to remove any bits of tempura to prevent them from burning and affecting the flavor.

5. For added flavor, season the batter with a pinch of white pepper or a dash of soy sauce before frying. This subtle seasoning can enhance the taste of the finished tempura.