JAPANESE VERY LIGHT TEMPURA BATTER

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Japanese Very Light Tempura Batter image

Wonderfully delicate batter and easy to make. Use it for cut up vegetables, shrimp and other seafood. Make sure the vegetables are dry before dipping in the batter. This is best made just before using.

Provided by Jangomango

Categories     Vegetable

Time 5m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 4

1 egg
1 cup very very cold water
1/8 teaspoon baking soda
3/4 cup all-purpose flour or 3/4 cup tempura flour (3 oz)

Steps:

  • Break the egg into a bowl containing the iced water and whisk until frothy.
  • Add baking soda and flour.
  • Beat until the flour is just mixed in.
  • Do not over beat.
  • Batter should be so thin that the merest wisp clings to the vegetables dipped in it.
  • If it seems too thick, add a little more iced water, and keep the batter cold.

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