Tempura Batter


Ingredients
1 cup all-purpose flour
1 large egg
1 cup water
Ice cubes, for chilling the water

Directions
In a small bowl, sift the flour once or twice to remove any clumps and to make it light and soft. Set aside.
In a separate medium bowl, gently beat egg until the yolk and egg whites are just barely incorporated.
Combine the water and ice cubes in a cup.
Using a strainer, strain the water (you should have 1 cup of ice-cold water)
Add it to the bowl with the beaten egg. Make sure you do not actually add ice cubes to the tempura batter.
In a small bowl, sift the flour once or twice to remove any clumps and to make it light and soft. Set aside.
In a separate medium bowl, gently beat egg until the yolk and egg whites are just barely incorporated.
Combine the water and ice cubes in a cup.
Using a strainer, strain the water (you should have 1 cup of ice-cold water) and add it to the bowl with the beaten egg.
Make sure you do not actually add ice cubes to the tempura batter.
Add the sifted flour into the bowl with the egg and water mixture and lightly combine the flour using chopsticks.
Be careful not to overmix the batter; it should be a little lumpy.

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