Japanese Tempura Flour Batter

Source: http://japanesefood.about.com


This batter recipe can also be used to make both tempura and kakiage dishes. 

 

Ingredients:
Egg, ~60g size, 1 unit
Iced water, MUST BE VERY COLD, 240ml (or ~1 cup)
Plain flour, sifted, 100g (or ~ 1 cup)



Method:
1. Beat egg in a bowl, then add in iced water.

2. Add in flour and mix well lightly.  DO NOT over mix the batter.

3. The batter is now ready for use.  Refer to cooking tip on how to make crispy tempura dishes.