The most critical step is the mixing. Don't over stir, as stirring too much can cause gluten formation, which makes the batter tough.
The perfect tempura batter is light and airy, with a slightly lumpy consistency. The bumps do not undermine the texture when fried.
For seafood like tempura shrimp, slicing slits in the raw shrimp helps straighten them to achieve a presentation similar to Japanese restaurants.
You can use various ingredients for tempura, including seafood, vegetables, or even fried greens, making it versatile and suitable for many tastes.
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