Tempura
Show: Food 911Episode: Sushi 101-Valley Village CA
Rate This RecipeRead users' reviews (3)
- Recipe categories: Shellfish, Scallop, Shrimp, Vegetables, Carrot, Peppers, Green Bean,
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- ratings & reviews(3)
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Total Reviews: 3
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By wayjo76_9665510
Castle Rock, WA
on June 28, 2008
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This was a great tempura batter, however, next time I will either use a little less rice flour or add a little more ice water, was way to thick but nice and light as tempura is suppose to be.
By batface89
Grand Rapids, MI
on October 13, 2005
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I used vegetables because we are shareholders at CSA and had lots of veggies. I also dumped a bunch in my batter and then put my "dusting" in a zip-loc and shook them. It turned out really good. My husband is from Japan and he didn't even complain about it not being authentic ;-
By jessicafm_1581274
Novato, CA
on August 18, 2005
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Really very tasty. It sould probably have been good to give tips on how to keep it from getting too greasy (keep ingredients as cold as possible before putting in the oil.