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tempura recipe

Ultimate Light and Crispy Japanese Tempura

Master the art of perfectly crispy, golden tempura with a simple lumpy batter and ice-cold water for a delicate, shatteringly crisp coating on seafood and vegetables.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

Batter & Main Ingredients
  • 3 egg yolks
  • 2 cups ice-cold water
  • 2.5 cups all-purpose flour
  • as needed cooking oil neutral oil with high smoke point (e.g., canola, vegetable, peanut)
  • as needed assorted seafood such as scallops, shrimp, or small halibut pieces
  • as needed assorted vegetables such as mushrooms, cauliflower florets, or sweet potato slices
  • as needed dipping sauces traditional tentsuyu recommended

Equipment

  • Deep pot or fryer
  • Slotted spoon
  • Paper towels

Method
 

  1. Heat cooking oil to 375°F in a deep pot or fryer.
  2. In a bowl, combine egg yolks with ice-cold water and mix well.
  3. Gradually add flour to the egg mixture, stirring minimally until just combined; batter should remain slightly lumpy.
  4. Pat all seafood and vegetables completely dry with paper towels.
  5. Dip each piece into the batter, allowing excess to drip off for a few seconds.
  6. Carefully place battered pieces into hot oil, frying in small batches for 1-2 minutes until golden brown.
  7. Remove with a slotted spoon and drain on paper towels.
  8. Serve immediately with dipping sauces.

Notes

Keep the batter ice-cold and slightly lumpy for the lightest, crispiest coating.