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Tempura Batter Recipe

Tempura Batter Recipe: How to Make It Like Japanese Cooks

Tempura is one of Japan’s most iconic dishes, delicately battered seafood and vegetables fried to golden perfection. The secret lies in the batter texture: cold, airy, and barely mixed. This recipe shows you how to achieve that signature crunchy yet light coating every time.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer, Side Dish, Snack
Cuisine: Asian, Japanese
Calories: 205
Ingredients Method Video Notes

Ingredients
  

  • 1 cup all-purpose flour
  • 1 tablespoon of cornstarch
  • 1 cold egg
  • ¾ cup ice-cold sparkling water or plain water with ice cubes
  • A pinch of baking powder
  • A pinch of salt

Method
 

Prepare the Ice Water:
  1. Fill a bowl with water and a few ice cubes. It must be very cold.
Mix the Batter:
  1. In a mixing bowl, beat the egg lightly, then add the ice-cold water. Gently stir in the flour and cornstarch using chopsticks or a fork.
  2. ⚠️ Do not overmix. A few lumps are fine; that’s the secret to a crispy texture.
Use Immediately:
  1. Keep the batter cold by placing the bowl in a large bowl filled with ice. Use it within 15 minutes for best results.
Fry:
  1. Heat oil to 340–360°F (170–180°C).
  2. Dip shrimp, vegetables, or fish in flour first, then coat them in batter.
  3. Fry in small batches until pale golden (about 2–3 minutes).
  4. Drain on a wire rack or on paper towels.

Video

Notes

  • Keep the batter ice-cold for the best texture.
  • Use carbonated water instead of regular water for an even lighter coating.
  • Replace some flour with rice flour for extra crispness.
  • Fry the ingredients with similar cooking times together for even doneness.
  • Reheat leftovers in an oven at 375°F for 5 minutes to revive their crispiness.