Tempura tastes best when it's fresh from the fryer, so we asked a celebrated Japanese chef for tips on how to master this ...

Tempura, a Japanese dish with Portuguese roots, was introduced by missionaries and traders in the 16th century ...

Fans of tempura delight in the food's wondrously ... than attempting to coat your prepped ingredients in batter, but the mix just won't stick. Wang identifies two possible reasons for this ...

About Prawns Tempura Roll Recipe: Prawns tempura is raw shrimp dipped into tempura batter and deep-fried in hot oil. The batter that is used to make the tempura consists of flour, water, and ...

In a medium bowl, gently mix water and 300 gm tempura flour and salt. It is ok if the batter is lumpy. 3. Place the batter in the fridge while preparing other ingredients. 4. Make some cuts across ...

Mix 2 tsp laver powder (“aonori") in ... Coat with batter and deep-fry in 160-degree oil for 2 minutes. When tempura is being fried, the batter comes into contact with the hot oil and the ...