12. March 2011
- 2 cups flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 1/2 cups ice cold water
- 1/4 cup cornstarch
- 1 teaspoon baking soda
- 2 eggs, slightly beaten
Place water in freezer for half an hour ahead of time. Mix flour, baking poweder, salt, constarch and baing soda and then add water and eggs. Mix thoroughly, but do not over mix.
Heat oil BEFORE dipping your chosen tempura item in the batter. If the oil is not hot you will get evil greasy things out of the frying pan.
We have used this recipe for shrimp, onion rings, cracked lobster, grouper fingers, snow peas, string beans, crab balls, cracked conch, cucumbers and scallops and it typically works very well.
For best results, closely watch the heat and do not over cook the food items.