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.
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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!
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