Portly Cooks | Tempura

Tempura

I love Tempura, well to be fair anything battered is pretty amazing, tempura has a lightness and crunch that makes it particularly awesome.

  • A selection of Seafood/what ever you fancy battering
    • I used; Prawns, Scallops, Courgette and Broccoli
  • 1 Egg
  • 1/3 Cup Flour
  • Water

You’ll make more batter than you need but it needs to be thin so that it can crisp up properly. Whisk the egg and then add about a cup of water, gradually add the flour until you get the consistency of very loose pancake batter.  Dust the things you want to batter in flour and then dunk in the batter mixture and then into hot oil.

PG

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s