Why do you need ice cold water, not just cold water to make tempura batter?

Answer 1

The main reason is this, the colder your badder, the more it will expand in the oil and stay light in texture. What makes it light are all the water vapors cooking out of the badder as it cooks(all that frying sound). As soon as it hits the hot oil its shocked and the water vapors expand!
Also try to us "cold club soda" instead of water, you will get a better finished product.
Hope this helps.................

Answer 2

Because your flour isn't the right sort.

Here in Japan we use proper tenpura flour - although I have NO idea what the big difference is! - and we just use water straight from the cold tap! (And in summer, that's not really very cold at all! Yet we still get perfect tenpura batter!!)

If you're using the wrong sort of flour, it's better to avoid making it 'smooth'. You don't want fish batter UK style, do you?!
; )

Answer 3

Because the ice in the water ensure that the temperature of the water stays cold. If you're using just cold water, the water temperature is actually going up every second.

Answer 4

the ice water helps the batter stay formed on whatever you are dipping in the tempura batter.

Answer 5

the ice cold water keeps the batter a lighter color..

Answer 6

the ice keeps the shrimp in a nice texture that wont make the shirmp be mushy after it's fried for a while

Answer 7

because it prevents the flour from lumping. and its the best temperature to make the batter smooth