But don't give up if your tempura comes out too greasy or burnt; you just need more practice ... or you just need to pay ...

Take advantage of seasonal produce in spring and turn your fresh, tender asparagus into crispy tempura, delicious on its own ...

Since the oil tends not to splash about so much when frying root veggies, they're also great to use to practice making tempura. The coating is the key to tempura. We've planned the ratio of the ...

5. Make sure you press well enough to make it nice and long. 6. In a separate plate,add flour. Dust prawn in flour. Remove and dip in batter. Place in 160 degree c oil in a jiggling motion to get rid ...

The batter is crispy and the tentacles are chewy. The taste is a classic tentacle tempura taste, and you can enjoy the great combination of oil, batter, and tentacles. Another nice feature is that ...