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wrote:
> Hello!
> Can someone explain how to fry using that batter so that the batter
> stays on after frying?
>
> I think it is called, Tempura. No? Can I also ask for a recipe for
> the batter?
>
> Thanks, from a guy now baching.

If this is your first try at tempura, forget making the batter from
scratch. That's just one more thing to stress over. Instead, buy a
box of batter mix and follow the package instructions. It will
probably say, 'don't overmix' and that's good advice--a few small lumps
are okay. It may or may not say to have the water ice cold. It should
be.

Use a wok or deep sided pot that will safely contain several inches of
neutral-tasting oil. High heat. A thermometer to read between 350°F
and 375°F, or the green top of a scallion that will brown fairly
quickly when the right temp is reached. Have all the food you're going
to cook sliced and ready to go. Into the batter and immediately into
the oil. Don't overcrowd, so as not to bring the oil temp down too
much. Done when a light golden color--don't wait for a dark brown.

Use your imagination as to what to cook. Meats, fish, shellfish,
veggies, flowers and their leaves -- it's all good. A slice of sweet
onion. Shrimp, of course. Squash blossoms. Have fun. -aem