Servings: eight as an appetizer; six as a main
Crispy wisps of batter and a speckling of black sesame seeds give these shrimp and vegetable tempura textural as well as visual appeal. Though the amount of cornstarch in the batter may seem high, it’s the key to a delicate coating; unlike flour, cornstarch has no protein and therefore no ability to form gluten, which keeps the batter from getting tough, no matter how much you stir it.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
The best tempura recipe that I have ever made!
I think there are a couple of errors in this recipe. One is simply a duplication of instructions to make the dipping sauce. But the other is the amount of cornstarch - 1 1/2 cups???!??! I don't think so. Anyway, I forged on, using about 1 1/2 tsp of cornstarch. The sesame seeds were a lovely twist. Good! But please update the recipe. Thank you!
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?