I've looked at several different recipes for tempura batter, but I don't know which is best. I want one that doesn't have any spices, just plain old batter.
2006-11-10 12:27:45 · 5 answers · asked by Rosasharn 3 in Food & Drink ➔ Cooking & Recipes
I have found that a yeast batter makes the thinnest, crispiest tempura. Put 1 package of yeast into 1 c. hot water. Add 1 tsp sugar and stir - let it sit until it gets foamy. Add about 1 c. flour and 2 tsp. salt. Mix it and let it sit for an hour. Stir it and add more water if it seems too thick. Dip your veggies/shrimp/whatever in a bit of flour, then into the batter. Deep fry and enjoy!
2006-11-10 14:58:40 · answer #1 · answered by doug k 5 · 2⤊ 2⤋
CHICKEN TEMPURA DELIGHT
1 egg, beaten
2 tbsp. all-purpose flour
1 tbsp. water
1/2 tsp. salt
2 lb. boneless chicken breasts, cut into 1" pieces
All-purpose flour
1/4 peanut oil
Sweet and Sour Pineapple Sauce
SWEET AND SOUR PINEAPPLE SAUCE:
1 (8 oz.) can crushed pineapple
1 (6 oz.) can unsweetened pineapple juice
1 tbsp. sugar
1 tbsp. cornstarch
1 tsp. prepared mustard
2 tbsp. cider vinegar
Combine egg, flour, water and salt. Mix well and chill 1 hour. Dip chicken pieces in batter, dredge in flour. Heat oil in wok to 375 degrees, cook chicken in hot oil until lightly browned. Drain. Serve with Sweet and Sour Pineapple Sauce. Yields about 6 dozen appetizers
2006-11-11 06:34:12 · answer #2 · answered by Coolkid81 3 · 1⤊ 0⤋
1 cup flour, 1 egg and 1/2 cup water
If the batter was too thin for you...you can add desired amount of flour. Put ingredients in the batter and you fry it!
2006-11-10 12:32:09 · answer #3 · answered by Este 7 · 1⤊ 0⤋
purely get extra agency tofu, batter and fry it like you may want to poultry.reduce it into cubes and flow for it.you may purchase the tempura batter contained in the food market contained in the imported ingredients aisle.
2016-11-29 00:32:27 · answer #4 · answered by england 4 · 0⤊ 0⤋
Just plain old flour and cold water
2006-11-10 12:31:42 · answer #5 · answered by Justcurious 7 · 1⤊ 0⤋