Tempura is a Japanese cooking technique that gives your veggies and shrimp an extra crunchy touch - when fried in extra virgin olive oil from Spain of course! Try this recipe for yourself to see what we mean.

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

This is a standard tempura dish in our home that I have been making for a long time.When coating with the flour, if you put them in a plastic bag, it's easier and leaves the kitchen cleaner.When using small pond smelt, the sound of the frying oil will change quickly and become quiet, so pay attention to that. Recipe by Yuuyuu0221

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 ...

My daughter loves shrimps.

Easy tempura flour to make the best homemade tempura!!

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

#mindaskitchen - https://www.mindas-kitchen.com - #globalcookpadgames2024

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

How to make absolutely delicious and crispy tempura

I love cooking! I'm still learning how to make so many new dishes everyday through my job as an assistant to a cooking teacher. It is so hard but I love it. I am bad at details and things that require precision, but I can see myself get better after every attempt. It took a long way to get here though; I started out being the most impatient person in the world and tried to make everything right the first time. So for you who just began on this journey, don't follow my mistake! You will get better day by day, as long as you learn to correct mistakes while not losing your head.With that being said, here's my tried-and-true tempura recipe. This was one of first dishes I learnt when I started, along with complicated omelets and beautifully shaped vegetables cooked in broth.