The trick to making tempura batter is to use very cold water and not to over mix the batter. Use to make deep-fried vegetables and seafood.
Makes: 1¼ cupsHands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
Makes: 1¼ cups
- 1 egg, chilled
- 1 cup ice-cold sparkling water, divided
- 1 cup flour
- Combine the egg with ¾ cup sparkling water. Slowly stir in the flour, adding as much of the remaining ¼ cup of water as is necessary, until the batter has the thin, runny consistency of pancake batter. Do not worry about lumps of flour in the batter. For best results, use immediately.