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

It is expensive to buy Japanese food products imported from Japan since I live overseas, so I learned how to make this at home.I just eyeball the ingredients every time I made this, but I took notes this time.Make sure to use ice cold water. And watch out for splattering oil.The temperature will change based on the type of oil. Adjust accordingly when making a small amount by cooking over medium heat and keeping an eye on it. For about 60 g. Recipe by noritarou

There are many ways to make tempura batter, and I've tried a lot of methods, but this is what I've settled on in the end.The vinegar added to the batter prevents the gluten in the cake flour from developing. Sifting the katakuriko and cake flour incorporates air into the batter for a lighter finish, so don't skip this step even if it seems like an extra effort. Recipe by Fuukasan

This is a tempura batter recipe that I created after a lot of trial and error.It's popular in my home, since the tempura doesn't become stale even a while after serving.I recommend this recipe for people with family members who eat at different times.After preparing the ingredients to deep fry, chill them in the refrigerator.Katakuriko will sink to the bottom of the dredge mixture, so mix it up before dredging.To make even crispier batter, substitute the cake flour with katakuriko.Katakuriko is an indispensable ingredient when making tempura that stays crispy even after some time. Recipe by Yukijirushi

No need for double frying! Anyone can succeed with this crispy fried chicken coating. Everyone will ask for your recipe!*Updated and revisedThe origin of this recipeI wanted to make it as crispy as the ones served in restaurants.

My child has an egg allergy so I can't make deep-fried foods with eggs! So I tried various recipes and came up with this one.Step 1: the mixture should be thick, not runny, but thick. If it's thick, it will fry nice and crisply, but if it's runny, the coating won't stick very well. Adjust the water based on the type of flour. Recipe by Yuma mama

You can make crispy tempura very easily! The origin of this recipe: When I was a student, I wanted to make tempura but didn't have any eggs, so I added mayonnaise instead. I don't know if it's because of the mayonnaise, but it turned out crispy and delicious, so I think it's great!

An extremely delicious crunchy fish recipe I hope you give it a go.

I saw these Vietnamese sweets in a cooking book once. I thought I could probably recreate it using pancake mix to make a thick batter that would taste delicious when fried.You have to mix the pancake mix until it is thick and smooth. Otherwise, the nozzle will become blocked with small lumps! Recipe by waki