tempura batter
Light crispy mixture
Tempura batter is a light, crispy coating used in Japanese cooking for deep-frying vegetables and seafood.
Made from cold water, flour, and sometimes egg, it's mixed minimally to keep lumps—overworking creates gluten and ruins the delicate texture.
The cold temperature and quick mixing produce the characteristically airy, lacy crust: The shrimp emerged from the tempura batter golden and crisp.
- crispyBrittle and snapping
- fryCook in hot fat
- coatingApplied surface covering
- lightVisible electromagnetic radiation
- goldenBright yellow, or precious
shrimp · vegetables · Japanese · cold · deep fry · ice water · ice cold · flour · rice flour · crunch · oil · sesame oil · sizzle · dip · dipping sauce · delicate · lacy · airy
- blended foodssmoothie, puree, hummus, pesto, guacamole
- cooking resultsbroth, dough, gravy, sauce, stock
- white flour foodswhite bread, baguette, croissants, croissant, sandwich bread
- Japanese ingredientssoy sauce, rice vinegar, sesame oil, shoyu, tamari
- battersopener, striker, non-striker, tailender, tail-ender
- Breading methodsdredging, flour coating, egg wash