Tempura Batter
Source of Recipe
chopstickchronicles.com
Recipe Introduction
Jessica found this recipe for the batter when she was searching for one before NYE 2020 when we did fondue. We used it for raw shrimp, broccoli, and mushrooms. It clung and crisped up very well. The blog post that the recipe is in is well worth a read. There is a lot of information that will help you make your tempura as good as possible. Important things to remember are to not stir too much – you don’t want a lot of gluten to develop. Use ICE COLD water. This is a recipe for the batter – you should read the article for additional cooking directions and ideas about things to fry. Kewpie mayonnaise is a Japanese brand – many Asian stores carry it and some grocery stores have it now (Wegman’s does). Sometimes you will find it on a shelf and some places refrigerate it.
Recipe Link: https://www.chopstickchronicles.com/tempura/?fbclid=IwAR2gVm9frnJLm6D3mMyjpJMVqD74gYNbJlYpYyi8xyeUwuA5cHnxhu_JrdA
List of Ingredients
50 g Plain flour
75 ml Ice cold water
1 T. Kewpie mayonnaise
Recipe
Mix together the flour, icy water, and mayonnaise – being careful not to overmix.
You can place in the fridge for a few minutes until the oil is heated and your “dippers” are ready.
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