Tempura Batter Recipe

[sk8ingmom]

HELP!! I need a recipe for Tempura Batter...I can't find one in the CL site (not very low fat!) & the other site I tried (Food TV) listed "Tempura Batter" as an ingedient...but didn't say how to make it!

I'm having a Fondue Party tomorrow night...not exactly healthy, but everyone needs a splurge now and then!
Thanks!
M.

[Vanessa]

Tempura Batter
Serving Size: 1
Preparation Time: 0:10

1 each egg
milk to make 2/3 cup
1 cup flour
pinch paprika
1 ice cube

Preparation
Lightly beat the egg with chopsticks inside a cup measure.

Pour milk on top of egg to make 2/3 cup (milk plus egg)

Add 1 cup flour and stir well till smooth.

Add 1 ice cube and stir in to make the batter crisper.
Dip foods to be fried in this batter. It should be thin and drippy. The paprika is to give the batter a warmer color liked by Westerners. May be omitted.

Notes: Good for shrimps, oysters, chicken and vegetables.

[philamark]

Sk8:
I'm not sure if this is what you want, but I saw Martha Stewart make tempura onion rings on tv this week, and got the recipe from her website:

COOKING: TEMPURA ONION RINGS

When Martha visited Tokyo years ago, Ten Masa, a tempura master, shared a few golden rules: When making the batter, use ice water, cake flour, cornstarch, and egg yolks. Always cook in fresh cottonseed oil, skim frequently for bits of cooked batter, and be sure to change the oil when it becomes discolored.

Time is of the essence when making and serving tempura onion rings. The batter should be prepared just before cooking, and it should be ice cold so that when the batter-coated food hits the hot oil, it seals quickly, and the food is cooked instantly.

RECIPE


TEMPURA ONION RINGS
Serves 4

5 to 6 cups vegetable oil
1 large egg yolk
1 cup ice water
1 cup cake flour (not self-rising)
2 tablespoons cornstarch
2 large onions, white, yellow, or red, thinly sliced

1. In a wok or large pot, heat oil until a deep-frying thermometer registers 370°. In a medium bowl set over an ice bath, stir yolk with chopsticks or a whisk; add ice water, stirring to combine. Sift flour and cornstarch into egg mixture, stirring to incorporate. Don’t worry about a few remaining lumps in the batter.

2. Coat onion rings with batter, letting excess drip back into bowl. Fry onion rings in the hot oil in small batches, turning once, until just beginning to color. Drain on paper towel. Repeat process, skimming oil of tempura batter bits as necessary until all onion rings have been fried. If oil becomes dark, begin again with fresh oil. Serve immediately.