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Thread: How do I get cruncy tempura?

  1. #1

    How do I get cruncy tempura?

    I would like to make chicken and shrimps with the same cruncy tempura you can get at a good chinese restaurant, but sadly my attemps are nothing like that. Normaly I get a a crust that falls off way to easy, is very thin and often soggy. What I do is mix a egg, dip whatever I'm making in the egg, then into AP flour. From there it's into the deep fryer and over to some papertowl to dry up the excess oil.

    I have heard that some use bakingpower in the tempura mix, and also that the paper towl are a bad idea? Anyone got a good way to get more autentic tempura?

  2. #2
    Senior Member Salty dog's Avatar
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    Mar 2011
    Buy a product called "Fry Crisp", a lot of grocery stores carry it. It's not official "tempura" but it works for gringos. Just don't make the mixture too thick.

  3. #3
    Use corn starch. 3 to 1 with AP flour.

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  4. #4
    Instead of water, use seltzer water or club soda (but when using club soda, make sure to taste your batter so that it's not too salty because club soda has salt). Also, using ice cold water (or seltzer water or club soda). It allows some of the batter to disburse from the food before setting, creating that web of crispy batter associated with tempura.

    And +1 to Salty's recommendation. The batter cannot be too thick. It should actually be somewhat thin.
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  5. #5
    thin, barely mixed combo of ice water, egg yolk, and flour... proper oil temp works too. Food goes in at 175c and comes out at 180c

  6. #6
    The alleles created by mutation may be beneficial

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    Apr 2011
    Hampton Roads, VA
    I'm a fan of Alton's recipe, which calls for rice flour, seltzer and vodka.

  7. #7
    Senior Member
    SpikeC's Avatar
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    Feb 2011
    I was wondering if someone would mention rice flour................
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."

  8. #8
    Senior Member
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    Feb 2011
    Hamilton, Ontario
    Thin rice flour batter and COLD water are the keys, no matter what recipe you use.

  9. #9

    ecchef's Avatar
    Join Date
    Feb 2011
    In the Village.
    Like they says, thin batter. Jon got it right...BARELY MIXED. Even a little lumpy is fine. And the correct temp.
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  10. #10
    Senior Member Citizen Snips's Avatar
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    Mar 2011
    St. Louis, MO
    i would use jons suggestion but add soda water or better yet, beer

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