"Elaine Parrish" > wrote in message
...
>
> On 17 Dec 2005 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.
> >
> > Mike
> >
> >
>
> Batter of any kind for frying should be thick.
Not a tmpura batter - it should be quite thin compared to the frying batters
the west is more used to. As (IIRC) Bob (this one) said - it isn't suppsed
to be a thick even coating for tempura, but a thin, light, crispy one and
you can see the food through it in places.
> I don't have an authenic tempura batter. I like "poufy" batter, so I make
> one out of flour and beer.
>
> The ingredients a flour and beer.
>
> Put some flour (I use self-rising, so if you don't, add the levening) in a
> big, oversized bowl.
>
> Whisk in the beer until you have a batter consistency and it is smooth.
> *Do NOT ever stir again*.
> Set bowl aside for an hour or so and let rise.
I would suggest a mix for the flours, the greater of the mix being a light
flour such as corn starch. Beer or soda water can help as the liquid part.
Tempura batter should be used almost as soon as it is mixed up from all that
I have read, seen or been told, and I would never whisk it - a little lumpy
can help (it helps with some cripiness). I just dump the liquid in in glugs
while stiring with a fork until it looks like there's enough liquid then
stop adding, give one last stir around.
I don't have any authentic recipes for the batter, but plenty of authentic
'how it should turn out' and how to prep it adviceseseses (Yes that's a word
damnit!)
Shaun aRe