Crispy Secrets: How to Make Tempura Batter Like a Pro!
Want to know how to make tempura batter that's *actually* light and crispy? My authentic recipe uses simple tricks for restaurant-worthy results.
Ingredients
- 1 cup (125g) all-purpose flour, sifted twice
- 1/2 cup (60g) cornstarch (cornflour), sifted
- 1 large egg, ice-cold
- 1 cup (240ml) ice water (or sparkling water)
- Pinch of salt
- Vegetable oil, for frying
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