Mixed Vegetable Tempura with Step by Step Pictures. Tempura using Egg White. Crispy Tempura Batter Recipe which gives you light and crispy texture.
Tempura is one of my all time favourite appetizer. Tempura is a plain fried snack which i made using either vegetables or seafood. You can use this batter to make chicken tempura too.
Tempura batter is super light and crispy unlike regular deep fried dishes. It is best served piping hot with some dipping sauce. Traditionally it is served with some soy sauce or vinegar dipping sauce. But i like mine with aioli or mayonnaise.
“Making Tempura can be little tricky. There are few main steps in making tempura which gives you crispy tempura all the time”.
Here are the points which you have to keep in mind.
1)Always keep the tempura batter super cold. you can even add some icecubes into the batter.
2)Don’t over mix the batter. The batter can be lumpy. Lumpy batter results in lighter crisp tempura.
3)Always dry the vegetables in paper towel before coating in cornstarch which keeps crisp texture.
4)Cut vegetables in a way that there is more surface area. So you get crisp texture.
5)Don’t over crowd the oil, else the tempura wont fry properly.
6)Drain the tempura well so it doesn’t get soggy. It is best to drain it in a wire rack.
I SERVED TEMPURA WITH WASABI MAYONNAISE.
There are many recipes for making a crispy tempura batter. Here are few options for you.
1)Flour + Sparkling Water
2)Flour + Ice Cold Water
3)Egg + Cold Water + Flour
4)Flour + Beer
5)Flour + Cornstarch + Cold Water
“Traditionally Tempura batter is mixed using chopsticks to avoid over mixing”
Some Frequently Asked Questions about Tempura
1)What is Tempura?
Tempura is a typical Japanese dish usually consisting of seafood, meat, and vegetables that have been battered and deep fried.
2)What vegetables are good for tempura?
Sliced onions, Spring Onions, Carrots, Zucchini, Capsicum, Brinjal, Eggplant, Potato, Green beans, Spinach leaves is best for tempura.
3)What Meat Option for Tempura?
Prawns, Seafood, Chicken, Fish can be used for tempura.
4)Why does tempura batter have to be cold?
Cold water slows the development of gluten, and that allows the oil to get into and around the batter. That’s also why you want the batter to be lumpy – you don’t want to work it too much.
5)What oil is best for tempura?
Use vegetable oil for frying tempura — corn, canola, safflower or peanut, but not olive oil.
4)Why is my tempura not crispy?
Don’t over mix the batter once flour is added. Also use cold water which gives crispy texture in tempura.
5)Is vegetable tempura vegan?
If you use just plain cold water and flour then the tempura batter can be vegan. There are many vegan recipes for tempura available. Check this prawn tempura batter for vegan option.
Try this recipe and let me know how it turns out for you.
- Egg White - from 1 egg
- All Purpose Flour / Maida - 1/2 cup
- Ice Cold Water - 1/3 cup
- Salt a pinch
- Mixed Vegetables I used carrots, okra, capsicum
- Cornstarch - 1/4 cup
- Oil - for deep frying
- Slice the vegetables in a way that there is more surface area.
- Dry the vegetables completely using paper towel.
- Whisk egg white till a little frothy. Now add in cold water and mix well.
- Add in flour and mix gently. Add salt and mix gently. Don't over mix the batter. Leave the batter lumpy.
- Now prepare your vegetables as shown in the image, Coat the vegetables in cornstarch.
- Dip the vegetables in the batter and deep fry in oil. Don't over crowd the oil.
- Drain the fried tempura in a wire rack.
- You can double fry if you want.
- Serve with wasabi mayo.
2)Don't over mix the batter after adding the flour. Else the tempura will be dense.
3)You can double fry the tempura for more crispy texture.
4)You can use beer or sparkling water for more lighter texture.
5)This is best served piping hot with mayonnaise.
6)You can use any vegetables as you like.
1)Take your vegetables.
2)Slice it in the way that the vegetables have more surface area.
3)Slice the vegetables thin and it should have more surface area.
5)Take egg white in a bowl
6)Use a whisk to whip till light and frothy
8)Add in salt
9)Add in ice cold water
10)Add in flour
11)Mix lightly. dont over mix. Lumpy batter is okay
13)Take cornstarch in a plate.
14)Coat the vegetables in cornstarch
15)Coat like this
16)Now dip it in batter
17)Drop in hot oil
18)Fry till golden
19)Repeat this step with all vegetables
20)You may double fry the vegetables till super crispy