First things first....try to find a tempura batter recipe. Well, that's easier said than done! There are so many variations on the web. I tried one from a blog I found from a guy who lives in Japan. I mean, you'd think that would be the best option, right? Not so much. I wanted to make the crispy, light, airy stuff you get at a restaurant. Mine was much more dense and more like something you'd see on a piece of takeout Haddock with chips. Not sure where things went wrong. Could have been the batter, maybe it was the oil temperature or perhaps the seafood was too watery.
What is your tempura batter recipe? PLEASE send me a comment if you have one (plus your tempura secret)!
I'm going to post pictures anyway because I said in my profile that I would post even on bad days. This is one of them. Obviously, there is no need to follow my recipe but I am going to post it so you can tell me if the recipe looks similar to yours or not.
Recipe for tempura batter:
- 1 cup all purpose flour
- 1 cup ice cold water
- 1 egg, beaten
- 1/4 tsp salt
- 1/2 tsp baking powder
Here are some pictures of the shrimp & squid tempura...it looks better than it tastes! Don't you love that I actually have a bonsai tree on my table:)