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 ...

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 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.

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.

From my childhood, this we put these rice balls in my lunch box for school trips or sports events - happy memories. Even now, this is my favorite combination, I often put it in my husband's lunch box.Add salt and/or change the ingredient amounts as you wish. Recipe by putimiko

I wondered how much mayonnaise I should use, so I just kept it simple!Be sure not to over-mix!It's actually alright if you leave a few lumps in it! Recipe by Yuyona

I had some corn tempura some time ago at an izakaya (Japanese gastropub), and I was amazed at how good it was! I think it was frozen corn though...I thought it would be even better made with fresh corn, so I tried making it.If the batter is too loose it won't dry up properly. If it looks like the fritters will fall apart when turning them over, user a spoon.Don't touch the fritters right after putting them in the frying oil. Turn them over after the surface has hardened.I used fresh corn this time, but you can make this with frozen corn as well. For 2 servings. Recipe by Riirin no ouchi recipe

I became a recipe tester for a certain company, so I made these tempura fritters that my daughter would enjoy.It came out really light and crispy. Maybe it's because of the oil.You can use fava beans instead of edamame.Make sure to pat dry the shrimp and corn (I used canned corn) with paper towels. If they're wet, the frying oil may splatter. Recipe by Shinchan0430

I love shishito tempura, but it's seldom the featured tempura.I wanted to make shishito the main ingredient, so I added fish sausages for more substance.The shishito will char if deep fried for too long. The aim is to keep them bright green. Recipe by Kanon mama ('-'*)

MY VERSIONQUICK AND EASYCRUNCHY AVOCADOLOVING IT

My daughter loves sweet potato tempura, but I wanted to use less oil than usual.If you want more batter, increase the amount of tempura crumbs, flour, katakuriko, and water. Recipe by kurukurumin

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