Take a look at what’s chicken tempura and get inspired. Can’t see what you’re looking for? Browse our collection of cooking guides. Tempura is a wet batter associated with Japanese cuisine and is used to add a crisp, light coating to seafood and vegetables.
Make sure that the ingredients you are coating are thoroughly dry to ensure that the tempura batter stays crisp. When making tempura vegetables, partially cook the vegetables before coating in batter as they won’t have time to cook through before the batter becomes crisp and golden. The tempura batter can be flavoured with spices. For example, Alfred Prasad adds chilli powder, ajwain seeds and cumin seeds to his batter mix for his Crispy plaice and mint pinwheels recipe. Tempura batter can be used to coat all kinds of foods. The classic ultra-light batter is perfect with prawns for a light snack with drinks or as part of a Japanese feast.
Allow the batter to stand for a few minutes in a cool place. Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. CAUTION: hot oil can be dangerous. Place the flour onto a plate and dredge the prawns into it to cover well. Dip the prawns into the batter and carefully add to the hot oil to deep-fry in batches for 2-3 minutes, or until crisp and golden.
Carefully remove with a slotted spoon and drain on kitchen paper. Serve in bowls with a bowl of soy sauce for dipping. The BBC is not responsible for the content of external sites. Read about our approach to external linking. At Benihana, our hooded Teppanyaki tables and robust make-up air continuously improve the air quality with fresh air circulating approximately 30 times per hour. By comparison, a typical restaurant circulates approximately only 8 times per hour. Please click on the link below to make a reservation to join us for lunch or dinner.