tempura recipe

A classic tempura recipe:

Ingredients:

- 1 cup all-purpose flour

- 1/2 cup cornstarch

- 1 teaspoon baking powder

- 1/2 teaspoon salt

- 1 cup ice-cold water

- Vegetable oil for frying

- Assorted vegetables (such as sweet potatoes, carrots, bell peppers, mushrooms, etc.)

- Assorted seafood (such as shrimp, squid, or fish fillets)

- Dipping sauce (such as soy sauce or tempura dipping sauce)

Instructions:

1. In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, and salt. Mix well.

2. Gradually add the ice-cold water to the dry ingredients, stirring gently with chopsticks or a fork. Be careful not to overmix; it's okay if the batter is a bit lumpy. The key is to keep the batter cold.

3. Fill a deep pot or frying pan with vegetable oil to a depth of about 2-3 inches. Heat the oil to around 350°F (175°C). You can test the temperature by dropping a small amount of batter into the oil - it should sizzle and float to the surface.

4. Meanwhile, prepare your vegetables and seafood. Cut the vegetables into thin slices or bite-sized pieces. If using shrimp, make a few shallow cuts on the underside of each shrimp to prevent curling during frying.

5. Dip the vegetables or seafood into the tempura batter, making sure they are well coated.

6. Carefully place the battered pieces into the hot oil, a few at a time, making sure not to overcrowd the pan. Fry until golden brown and crispy, usually 2-3 minutes per side.

7. Use a slotted spoon or tongs to remove the tempura from the oil and transfer it to a plate lined with paper towels to drain excess oil.

8. Repeat the process with the remaining vegetables and seafood until everything is cooked.

9. Serve the tempura immediately while it's still hot, accompanied by dipping sauce.

Enjoy your homemade tempura.