How to make crispy and delicious tempura!

tempura batter mix

🥗Healthier: homemade batter (flour + cornstarch)

💰Cheaper: all-purpose flour

Homemade batter can reduce costs while maintaining texture.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a plant-based protein and more affordable.

dipping sauce

🥗Healthier: soy sauce

💰Cheaper: vinegar

Soy sauce adds flavor with fewer calories.

Cut the root side of the asparagus short.

Divide the mushroom into pieces.

Cut both ends of the eggplant, then slice it into thirds and make cuts to help it cook quickly.

Peel and slice the lotus root into 2 cm thick sections.

Divide the squash into quarters and prepare two sizes for tempura.

Peel and devein the shrimp, leaving the tails intact, and make cuts on the back to prevent curling.

Press the shrimp to stretch it until you hear a sound.

Strain 400g of flour from a height to incorporate air.

Measure 400g of cold water at about 10°C and crack an egg into it, mixing until bubbles appear on the surface.

Transfer the egg mixture to a bowl and add 1 and 1/2 cups of the mixture.

Add the same amount of flour in three portions, mixing gently to prevent gluten formation.

Check the oil temperature in a shallow pan; it should be around 170°C for deep frying.

Coat the asparagus in flour, dip it in the batter, and deep fry it, adjusting the heat to medium high.

Deep fry the mushrooms for a bit longer to remove moisture, turning them over occasionally.

Coat the eggplant in flour, ensuring it sticks well, and deep fry it, checking the temperature frequently.

Deep fry the lotus root, checking the temperature and adjusting the heat as necessary.

Coat the squash in flour, checking the temperature before deep frying, and cook for about 5 minutes on low heat before turning them over.

Deep fry the shrimp at a higher temperature than the vegetables, ensuring they are cooked until they sound crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens