This batter is very thin, much like crepe batter. Keeping it cold in an ice bath is important because it helps make the tempura crispy and light.
- Portion size 6 servings
- Credits : Canadian Living Magazine: September 2010
Ingredients
Dipping Sauce:
Method
In large bowl, whisk together flour, cornstarch, baking soda, egg and 1/2 cup (125 mL) of the ice water. Whisk in remaining water, 1/4 cup (60 mL) at a time, to make thin batter. Stir in corn. Place bowl in second bowl filled with more ice water.Pour enough oil into wok or Dutch oven to come about 2 inches (5 cm) up side; heat until deep-fryer thermometer reads 375°F (190°C), or until 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds.
Gently drop batter, 2 tbsp (30 mL) at a time, into hot oil (batter will sink slightly then rise to surface with bits breaking off at edges). Deep-fry, turning once, until golden brown, about 3 minutes. Drain on paper towel–lined rack.
Dipping Sauce: In small saucepan, bring dipping sauce and water to boil; remove from heat. Squeeze out liquid from radish; add radish to sauce. Serve with tempura.
Nutritional facts Per serving: about
- Sodium 794 mg
- Protein 4 g
- Calories 299.0
- Total fat 18 g
- Potassium 143 mg
- Cholesterol 31 mg
- Saturated fat 2 g
- Total carbohydrate 31 g
%RDI
- Iron 8.0
- Folate 25.0
- Calcium 1.0
- Vitamin A 2.0
- Vitamin C 5.0
