Tempura Receipe- Japanese




½ cup flour

½ cup cornstarch

1 ½ teaspoon sugar

1 egg

½ cup cold water


Sift all dry ingredients together.  Beat the egg and water together.  Add the liquid all at once to the dry ingredients, mixing only until dry ingredients are moistened.  Batter will be lumpy.

Dip the food into the batter and deep fry in oil in the wok that is heated to 375˚.  Deep fry until delicate brown.


Drain on paper towels.

Best when eaten hot and dipped in soy sauce.


You can use just about any kind of fish or vegetables for tempura.

Onions (peel off the skin and slice into rounds, separating each round into rings) , Carrots (peel and slice very thing), Eggplant (slice thinly), Mushrooms (wash and cut into slices), Red and Green Peppers (cut into strips), sweet potato (shred), fish (cut into bite-size pieces no wider than 1”), shrimp (shell, devein, wash).