- Flour 1 cup
- Corn Flour 2 tbsp
- Black pepper ½ tsp
- Salt 1 tsp
- Egg 1
- Iced cold soda water ¾ to 1 cup
- Oil for deep frying
- Corn flour for coating ½ cup
- Prawns 200 gms
- Mix vegetables (Onion/French beans/Cauliflower/Carrots/Capsicum/ Brinjal or any of your choice
In a bowl add flour, corn flour, and salt, black pepper and mix well. Add egg and mix. Add chilled soda water gradually. Don’t overmix the batter, it will have small lumps.
Keep the oil for frying on medium heat.
Coat vegetables in corn flour and then in batter and deep fry. Repeat procedure for prawns.
Fry till light golden.
Serve with sauce of your choice.
Tempura batter should be light and have a crisp coating that doesn't absorb oil when fried. To achieve that result you need to keep following tips in mind:
Don't overmix your batter. If you over mixed it batter will become heavy.
Use only chilled soda water. You can replace soda water with ice cold water but result will be slightly different.
Preparing the batter ahead of time is not recommended. Mix the batter just before frying.
Maintain a consistent temperature, if the temperature is too low, the batter will absorb oil and won't crisp up; too high, and it will burn.
If you are frying both seafood and vegetables, try to fry vegetables first, then fry seafood.