Lucy Seligman, restaurant critic, food historian, and author of two Japanese cookbooks, including "Easy Japanese Recipes For The Home Cook", told us her top tips to perfect tempura batter.

In a large mixing bowl, whisk together the egg and cold water until light and frothy. Add the flour and bicarbonate of soda and quickly whisk together to form a batter – take care not to overwork the ...

Whiting Tempura is a delicious Japanese dish made with fresh whiting fillets coated in a light and crispy tempura batter. The fish is deep-fried to perfection, resulting in a golden and crunchy ...

About Prawns Tempura Roll Recipe: Prawns tempura is raw shrimp dipped into tempura batter and deep-fried in hot oil. The batter that is used to make the tempura consists of flour, water, and ...

Coat with batter and deep-fry in 160-degree oil for 2 minutes. When tempura is being fried, the batter comes into contact with the hot oil and the water content evaporates instantly, creating ...

About Rock Corn Tempura with Tentsuyu Recipe: Tempura is a Japanese dish made with seafood or vegetables that are deep fried till crisp and golden brown. The term and preparation was derived from the ...

Add the bicarbonate of soda and flour and mix until combined (don’t overmix, a few lumps are fine). 2. Heat the oil in a saucepan until a drop of tempura batter sizzles when dropped into the oil. Dip ...