Go to a Japanese restaurant, and you will enjoy shrimp and vegetables fried in tempura batter. There is nothing better than ...

The secret of good tempura is the batter. You want it to be light and crisp. There are many batters to choose from. The classic is a mixture of flour, egg and water, to which you can add a little ...

Freeze, uncovered, until firm, at least 30 minutes or up to 3 days. Whisk together tempura batter mix, rice flour, baking powder, and salt in a medium bowl. Add cold water, and whisk just until ...

Dip the your choice of vegetables in the batter and fry till golden brown. Place on a plate with a paper towel to allow excess oil to drain. Serve with tempura sauce.

Work in small batches. My favorite tempura pan is a 5-quart, cast-iron Lodge Dutch oven. Batter matters too The secret of good tempura is the batter. You want it to be light and crisp. There are ...

Bognar uses cake flour-based shrimp tempura batter, fries with vegetable oil, and includes instructions for preparing vegetable tempura. This is our go-to shrimp tempura recipe. Tempura is a ...

Tempura-batter lobster tails ($24.95 lunch, $27.95 dinner) at Joe’s Seafood, Prime Steak & Stone Crab feature all the richness of lobster with a wonderful crunchy accent. The two 6-ounce tails ...