This tempura batter recipe creates an incredibly light and crispy coating for your favorite seafood. The combination of all-purpose flour, cornstarch, and sparkling water ensures a delicate texture with a satisfying crunch. Perfect for a delightful seafood indulgence!
Ingredients: 1 cup all-purpose flour. 1/2 cup cornstarch. 1 teaspoon baking powder. 1/2 teaspoon salt. 1 cup ice-cold sparkling water. Assorted seafood shrimp, squid, fish fillets.
Instructions: In a bowl, combine all-purpose flour, cornstarch, baking powder, and salt. Slowly pour in the ice-cold sparkling water while whisking until the batter is smooth. Heat oil in a deep fryer or heavy-bottomed pot to 350F 175C. Dip seafood into the batter, coating evenly. Carefully place the coated seafood into the hot oil and fry until golden brown and crispy, about 2-3 minutes depending on the size of the seafood. Remove from oil and place on a paper towel-lined plate to drain excess oil. Serve immediately with dipping sauce of your choice.
Prep Time: 10 minutes
Cook Time: 5 minutes
Dragon Wool
