Japanese cuisine is one of Singapore’s most popular cuisines, thanks to the popularity of Japanese pop culture among the local youth. Singaporeans love tempura because it’s not raw, unlike many other Japanese dishes.
Fun fact: The Portuguese Catholic missionaries brought the Western cooking style to Japan, which is coating food in flour and then frying it.
As the art of tempura cooking evolved, different techniques were adopted by eastern and western Japan. This seemingly simple dish is actually a complex one, as the batter is what makes tempura so special.
These nine tips will help you make the crispiest, most delicious tempura.
Continue reading to learn more about how to make your favorite tempura recipe even better!
Use only starchy vegetables.
It is for this reason that authentic Japanese restaurants serve tempura with starchy vegetables such as sweet potato, lotus root, and pumpkin. These contain less water than other greens like cucumber or zucchini. You won’t have to worry about your batter burning before the vegetables are completely drained of moisture.
It is a good idea, in most, if you don’t all, to use starchy vegetables in tempura recipes.
Use tempura batter mix flour.
A premix tempura batter can be a great way to make tempura that tastes delicious. The dry ingredients are all measured and included, so you only need to add water to make it a wet batter for coating.
3. You can use ice-cold water to make your batter
Use ice-cold water to make the perfect tempura. This will slow down the formation and absorption of gluten, which prevents your tempura from turning into a heavy, fried dish.
Keep your batter cool by refrigerating before you begin frying. The batter will be smashed to crispness when it comes in contact with hot oil. This gives you light, ultra-crunchy, and crispy tempura.
4. Stir the batter gently.
Contrary to most baking recipes, which require that bakers mix the batter until all lumps are gone, most tempura recipes warn cooks against overmixing.
It is perfectly fine to have some lumps when it comes to tempura batter. This will prevent the formation of too much gluten and chewy outside. These lumps are also responsible for the bubbly appearance of tempura!
5. Add Japanese Mayonnaise in place of eggs
Some tempura recipes suggest substituting the egg with Japanese Mayonnaise. Moisture in the batter is what makes tempura oily and chewy. The emulsified oils in Mayonnaise disperse into the batter, reducing water and giving it a crisp finish.
The secret to the crispiest tempura is one tablespoon of Japanese Mayonnaise!
6. Add flour to ingredients
Sprinkle some flour on the ingredients before you coat them in the batter. The flour helps the batter adhere to the elements, giving you a better-coated finished product.
7. Use oil with a neutral flavor
When it comes to tempura, the oil type you use can have a significant impact on the taste.
Oils with a neutral flavor, such as vegetable or canola oils, are preferred because they are easy to taste and have a high smoking point.
Keep an eye on the temperature of your oil.
It is best to cook tempura at a temperature between 160 and 180degC. This is just hot enough to create a crisp crust but not so high as to burn your tempura.
9. Wholegrain flour is a healthier alternative.
You can make tempura healthier by substituting wholegrain flour for plain flour in the batter. Wholegrain flour not only adds a unique texture and taste to your dish, but it also offers a variety of health benefits, including reducing your risk of developing heart disease.
Learn how to cook tempura today.
Prima Flour, a Singapore-based flour supplier, offers a variety of mixes and products that can help you elevate your tempura cooking to the next stage.
You can also use our Self-Rising Flour or Wholegrain Flour if you want to make your batter. Our tempura batter premix will make cooking a breeze.
