BASIC TEMPURA
Provided by Ming Tsai
Yield 4 servings
Number Of Ingredients 2
Steps:
- In a bowl, whisk in soda into the flour until a pancake batter consistency is achieved.
- Batter is then used for dipping vegetables and shrimp in prior to placing in 350-degree oil. Cook until they turn golden brown and float.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Bafanabulfie Mpunzi910
[email protected]This is the best tempura recipe I've ever tried.
HaDiii KinG
[email protected]Thanks for sharing this recipe!
Tomas Connolly
[email protected]I can't wait to try this recipe again.
Ebrahim Abubaker
[email protected]This recipe is a definite winner!
Anthony Dorsett
[email protected]The sauce was the perfect complement to the tempura.
Mohammed Boussjda
[email protected]The tempura was so light and fluffy!
Sebalamu Musa
[email protected]I love the variety of vegetables in this recipe.
Mukasa Ronald
[email protected]This recipe is a great way to use up leftover vegetables.
Jesmin Khatun
[email protected]The tempura was crispy and delicious. The sauce was also very good.
Sardar Imran
[email protected]The tempura was a bit greasy, but overall it was a good recipe. I'll definitely try it again.
Neo Moroana
[email protected]The tempura was delicious, but the batter was a little too thick for my taste. Next time, I'll try using less flour.
Md Jihsd
[email protected]This was my first time making tempura, and it was easier than I thought! The recipe was clear and easy to follow, and the tempura turned out great.
Alom Ahmad
[email protected]I've been making tempura for years, and this recipe is the best I've ever tried. The tempura was so light and airy, and the sauce was perfect.
Nkosana ThePlug
[email protected]This tempura recipe is a keeper! The batter was light and crispy, and the vegetables were cooked to perfection. I especially loved the shrimp tempura.