Tempura is the very popular Japanese dish used with sea food or vegetables. It is the lighter version of Pakora. The key for perfect tempura is batter and the temperature of oil.
The temperature has to be between 320-356°F (160°C – 180°C) depending on how long it takes to cook through the ingredients. To check your oil if its perfect for frying just put a pinch of your batter into the oil and after few seconds it has to fry and float on the surface, if its settles down at the bottom then your oil is not ready for frying. Cold batter is absolutely necessary for the unique fluffy and crisp tempura. To keep it cold I put it over the bowl filled with ice cubes.
Oil for deep frying
For tempura batter:
1 cup plain flour
1 tbsp baking powder
1 cup ice water
- Heat the oil in a deep skillet until smoking.
- Sift the flour and baking powder into a bowl. Add enough water to make a thin batter.
- Cook the vegetables in batches by coating in batter then deep frying in the oil until crisp.
- Drain on kitchen paper and serve immediately.