Tempura Recipes

Fresh ginger is recommended in most Asian dishes but dried is preferred for this one. For better flavour, I recommend buying whole dried pieces and grating it yourself (rather than powedered).

The secret to a successful tempura batter is the ICE water. Just using cold water from the faucet won't do it.

this is very good with shrimp, zucchini, cauliflower, cucumber, carrot and parsley puffs to be deep fat fried.