Home: Tempura

Tempura is typically viewed as a Japanese dish, but is believed to have been of Portuguese origin. The Portuguese sent many traders and religious missionaries to Japan in the 16th century. Historical records show tempura was soon adpated, loved, and eaten by the native Japanese.

Tempura typically refers to the deep fried batter which covers the ingredient, rather the ingredient itself. Unlike with say Fish and Chips, which only used Cod or Haddock. Tempura refers to virtually any seafood or vegetable which can be battered and deep fried.

Some of the most popular seafood ingredients are,

• Shrimp
• Scallop
• Crab
• Prawn

Some of the most popular vegetable ingredients are,

• Pepper
• Mushroom
• Potato
• Carrot

Tempura batter is lighter than the batter you would find prepared for say British battered fish. The batter is also prepared differently.

While the key ingredients of the batter are similar, water, flour and egg. Tempura batter also uses baking powder, spices and starch.

Ice cold water is used to keep the batter light. And only small batches of the batter are prepared. The batter is only mixed for seconds so that the gluten of the wheat will not become activated and produce a thicker batter.