It is difficult for me to make tempura crisp and light. The temperature of the oil, the time the materials are dipped in it or the preparatory procedures is involved in the result. Though I believe I still need training for this dish, my wife has given me a passing mark haha.
Shrimpf and vegetables.
I've tried it many times, with varying results. The composition of the batter mix is very important and so is the oil temperature. The best way to enjoy Tempura is when someone prepares it for you, and you get it fresh and hot from the frying pot.
ReplyDeleteGreg,
DeleteYou are right. Having tempura as soon as it is prepared by someone else is the best way to enjoy it. My wife is doing it at our home.
Shin