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 ...

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

You can make crispy tempura without using cold water or eggs. Enjoy it with various vegetables, so give it a try! o0*Updated the cover photo.The origin of this recipeI saw on TV (I forgot which program...) that adding potato starch to flour makes fried foods crispy, so I simplified it. Now, I also use potato starch for making kakiage, and it turns out crispy.

Tempura is an extremely easy dish to make, little effort with amazing results. In this recipe I added a number of commonly used ingredients to deep fry. Choose your favourite meat, vegetables, seafood or fish to deep fry. Of course fresh produce will always taste better but you can use frozen as well. The dipping sauce recipe I found on the Jamie Oliver website.

When corn is in season, my family always requests this dish. It's a crispy, sweet tempura made from fresh corn. The origin of this recipe: I once saw a TV show featuring tempura made with fresh corn and wanted to try it at home. It's crispy and seasoned only with salt, which makes the corn taste incredibly sweet. This is a favorite recipe that gets requested every corn season.

MY VERSIONSECRET IS CHILLED BATTERCRISPY AND CRUNCHYTEMPURA VEGANGREAT WITH SPICY SWEET DIPPINGLOVING IT

So crispy, sweet and tangy that you'll enjoy every time you make it

This is something my mother often made for me. Imitation crab tastes much better eaten this way than plain, so I uploaded the recipe.The crunchy bits will increase if you spread this out and then fry. Those shown in the photo have a large ratio of springy portions, but please mix and match as you like. Recipe by Y8Y

I wanted to think of a recipe to make crispy and delicious tempura!- For shrimp: if you make slits in the underbelly, it won't curl up. Also, it won't spit oil if you slit its tail slightly. To thicken the batter coating surrounding the shrimp, prepare tempura crumbs and top onto the shrimp while deep-frying in the oil. .- For shrimp and squid: the coating slides off easily, so dust with flour first before coating with batter when deep-frying. - For chikuwa fish sticks: mix aonori dried seaweed flakes into the coating before deep-frying. Recipe by Mikidon mama

MY VERSIONCRISPY AND CRUNCHYVEGAN SNACKLOVING IT

I thought that cooking ten-don topped with soft set egg would be tasty and tried it out.Tempura and kakiage batter falls apart easily when simmered, so be careful when transferring it into rice bowls! For 2 kakiage (tempura fritters) worth. Recipe by Mama nma

Stays crispy even after some time! The key is using the microwave and the egg mixture. No more soggy tempura. Great for tempura rice bowls, udon, or soba noodles. Recipe background: My kakiage tempura always turned out soggy, so I created this recipe to make it extra crispy.