I modified a recipe I saw on TV a little bit.Don't over-mix at Step 2, or the batter won't be crispy. Recipe by Panko625

Recipe is from Ribka (cookpad Indonesia).#pib_tempuramix

Tempura is battered and deep fried vegetables and sea shellfish. It is a Japanese dish. Ingredients for tempura would be selection of sea food such as: prawn, squid, scallop ..... and vegetables such as: potatoes, okra, eggplant, zucchini, carrot, onion, bell pepper ...

Tempura is a popular Japanese dish that can be found in almost any Japanese restaurant. Various seafood and vegetables are lightly coated in batter and fried until crispy. However, the traditional batter is made of wheat flour which contains gluten. Therefore, if you have a gluten allergy as I do, it’s difficult to enjoy this dish.In this recipe, I will show you step-by-step on how to make gluten-free tempura at home, so you can enjoy the crispy tempura again. Not only is this recipe gluten-free, but it's also vegan because I don't use any egg in the batter.Instruction video: https://youtu.be/Rwy070Ly3kEGluten-free tempura sauce: https://youtu.be/rXIiPgge6FE

Here's an easy recipe to make crispy tempura with mayonnaise. The emulsified oil in the mayonnaise disperses onto the coating and its moisture becomes easier to evaporate. That's why you get a more crispy result even if you follow your standard deep-fry routine for the tempura.Soaking the lotus root in water with a little vinegar gets rid of its bitterness and also makes them whiter. If you use cold water in the batter, it becomes even more crispy when deep-fried. Recipe by Kiyu-pi-mayone-zu.

A friend told me that she had problems with the tempura batter sliding off the shrimp before frying, so I uploaded this recipe to help her out!If you're using ingredients with a large amount of moisture, dry them with a paper towel. Use a tea strainer to dust them with cake flour etc. before coating with the tempura batter.When you are making the kakiage, use 150 ml of cold water. For 2 generous servings. Recipe by Princess Ariel

I often see instructions like "Chill the water used for the batter in the refrigerator", but with that method the batter becomes lukewarm as you use it; plus it's a pain in the rear to chill the water before using it. If you use ice cubes you just have to drop them in the batter to keep it cool until the ends and it's easy! as long as you can master the batter, you can use any ingredients you like to fry in it.The batter is very floury, but it's OK! No one just fries the flour only, right? As long as you dip in 'liquid' instead of 'flour', as you dip more ingredients in the batter it will lose its flouriness. The key to crispy and light tempura is to not let the gluten in the flour develop and to maintain a temperature difference between the batter and the oil. The first requirement can be met by not over-mixing the batter. The second can be cleared by using ice to keep the batter very cold, and by using hot oil to increase the temperature difference. For plenty (haha). Recipe by satosayo

At the request of my husband, I challenged myself to make tempura batter with ingredients we had on hand, since buying tempura flour is a waste.Don't mix the batter too much, some lumps of flour should remain.The key to crispy tempura is to have a large temperature difference between the cooking oil and the ingredients to be fried, so chill the batter and dipped ingredients. Recipe by AyakoOOOOO

This is a delicious tempura batter you can make when you don't have any tempura flour on hand.This is easy and crispy! Apparently, it's also good with some mayonnaise mixed in. The vinegar helps to make it crispy. Vinegar and mayonnaise will not affect the taste. It'd probably be even better if you added some katakuriko! You could also add a little joshinko as well. Recipe by Aoimama

These chicken tenders are really soft. My daughter loves them. They're good to put in bento boxes the next day.Feel free to change the amount of ginger. I love ginger, so I add quite a bit. You could also add thinly sliced shiso leaves to the tempura batter. Recipe by Kotori shokudou san

Putting some mayonnaise in Tempura batter makes Tempura so crispy. You can prepare the stick vegetables and fry on the table outside. Enjoy just-fried hot Tempura!! #summerchallenge1

I heard that someone was trying to make nameko mushroom tofubut was having trouble making agedama tempura bits, so I decided to post how I make mine.If the frying oil is too high (above 190°C), it might be dangerous as the agedama batter bits might splatter. So be sure to deep-fry in oil over medium high. You can add sakura shrimps, ao-nori, or sesame seeds to the batter, and they will be delicious. Enjoy in many dishes. Recipe by Harapekosuke