First, thanks for the recipe, I love tempura :) Second, could we please pronounce tempura like temp-rah, instead of ten-poo-ra? I mean... the way you're pronouncing is just weird o.O just a thought anyway...
I was just curious as to why the batter has to be kept ice cold. This is the only batter I have ever used that has to be kept this way and I was curious as to why.
@Twiztidpsychokiller when you keep it cold it gets stiffer, when you add prawn tails/fish pieces/shrimps into the batter it just doesn't fall off from them that easily so it coats ingredients better. :]
@Twiztidpsychokiller Chilling the batter promotes the production of many small bubbles in the cooked batter. chilling reduces the rate at which dried protein and starch particles in the mix imbibe water and lose trapped air. Dipping the batter into oil at about 180C abruptly heats the water and air in the batter so it expands explosively. The cell walls stretch and burst and are rapidly toasted. The higher viscosity of the raw batter when cold also helps maintain the necessary lumpiness.
жарим варёные креветки? ну-ну
talerkaru 3 months ago
What a delicious plate of tempura!
KasCooks 6 months ago
i like the voice over
syazzefull 6 months ago
tempura should be done with panko bread crumbs
michaelngo85 6 months ago
@michaelngo85 that's not tempura, that's ebi fry
ww5320 6 months ago 3
prawn is pink colour, so I assumed it is already cooked before frying with batter?
hotuckfai 6 months ago
@hotuckfai Yes, the prawns we had were pre-cooked, but you can use them raw
yellowsaffron 6 months ago
So tasty, so awesome!
SumoSushiHAI 6 months ago
what temperature is the oil in the woke?
NIK516 6 months ago
@NIK516 350°F (180°C)
yellowsaffron 6 months ago
is that prawn pre cooked? isnt that a big no no
laleelay 6 months ago
First, thanks for the recipe, I love tempura :) Second, could we please pronounce tempura like temp-rah, instead of ten-poo-ra? I mean... the way you're pronouncing is just weird o.O just a thought anyway...
ferbrz 6 months ago
can i add spices to the flour?
cguzman88 6 months ago 2
wow i am japanese and i've never seen it made this way... interesting.
sginsh 6 months ago 11
@sginsh please share with us your way then!
leefuji 6 months ago
Looks so mouthwatering!! Thx for this recipe.
ilikethewok 6 months ago
*drools*
latinababy999 6 months ago
oh ... you should use the RAW seafood ... not the cooked one as the tempura .
jholivehk 6 months ago
I was just curious as to why the batter has to be kept ice cold. This is the only batter I have ever used that has to be kept this way and I was curious as to why.
Twiztidpsychokiller 6 months ago
@Twiztidpsychokiller when you keep it cold it gets stiffer, when you add prawn tails/fish pieces/shrimps into the batter it just doesn't fall off from them that easily so it coats ingredients better. :]
Hexpigge 6 months ago
@Twiztidpsychokiller Chilling the batter promotes the production of many small bubbles in the cooked batter. chilling reduces the rate at which dried protein and starch particles in the mix imbibe water and lose trapped air. Dipping the batter into oil at about 180C abruptly heats the water and air in the batter so it expands explosively. The cell walls stretch and burst and are rapidly toasted. The higher viscosity of the raw batter when cold also helps maintain the necessary lumpiness.
kumakouji 6 months ago
@kumakouji so what you are saying is you keep the batter cold so that when it hits the hot oil it makes the cooked batter "fluffier'?
Twiztidpsychokiller 6 months ago
Looks yummy
kucibaba2 6 months ago
You make it super easy to make with such simple instructions! Thanks!
lisabyx 6 months ago 9
Yum!
sailqueen 6 months ago
:) Thanks! Kiss Adri:)
adritomasi 6 months ago