Tempura Batter Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Flour,
1/4 cup: Cornstarch,
1/2 tsp: Baking Powder,
1/4 tsp: Baking Soda,
1 cup: Water,
1: Egg,
Directions:
Makes enough batter to coat about 2 pounds fish or chicken or
vegetables.
Sift together flour, cornstarch, baking powder and baking soda. Stir
in water, then egg; beat with rotary beater or wire whip until smooth
and frothy. For an even better fry... dredge the meat or vegetable in
milk then plain flour, then refrigerate for 1-2 hours before dipping
in Tempura.
[Use ice water in tempura batter. The colder it is the better the
results. S.C.]
Source from luhu.jp
vegetables.
Sift together flour, cornstarch, baking powder and baking soda. Stir
in water, then egg; beat with rotary beater or wire whip until smooth
and frothy. For an even better fry... dredge the meat or vegetable in
milk then plain flour, then refrigerate for 1-2 hours before dipping
in Tempura.
[Use ice water in tempura batter. The colder it is the better the
results. S.C.]
Source from luhu.jp
Tags
: breads