Lucy Seligman, restaurant critic, food historian, and author of two Japanese cookbooks, including "Easy Japanese Recipes For The Home Cook", told us her top tips to perfect tempura batter.

In a medium bowl, gently mix water and 300 gm tempura flour and salt. It is ok if the batter is lumpy. 3. Place the batter in the fridge while preparing other ingredients. 4. Make some cuts across ...

Once you’ve mastered this basic tempura batter recipe and perfected your frying technique, you can always experiment with using this batter to coat your favorite vegetables and proteins ...

Coat with batter and deep-fry in 160-degree oil for 2 minutes. When tempura is being fried, the batter comes into contact with the hot oil and the water content evaporates instantly, creating ...