Tempura

1. 1

   Assorted seafood and vegetables (I like scallops, shrimp, small halibut pieces, mushrooms, cauliflower florets, small sweet potato slices, etc), use your favorite Heat oil to 375*.

2. 2

   Combine yolks with water; mix well.

3. 3

   Gradually stir in the flour; stir from the bottom of the bowl, gently.

4. 4

   Do not overstir, this is the secret of a light batter.

5. 5

   Some flour will still float on top of the batter.

6. 6

   Pat seafood and veggies dry.

7. 7

   Dip pieces in batter, let drain a little.

8. 8

   Drop a few pieces at a time into hot oil; fry for only a minute or two, till golden.

9. 9

   Drain on paper toweling.

10. 10

    Serve with assorted sauces for dipping.

No additional tips available.