If you were to summarize the process of making tempura, it seems pretty simple, right?
Mix up a batter, dip your protein/veggie in it, then fry. Easy!
But Erwan and Chef Martin wanted to go the extra mile and figure out if it’s possible make a batter mixture that will fit absolutely any food.
Find out if they succeeded: https://www.youtube.com/watch?v=5TPAS68bZ0w
Basic Tempura Batter:
1 cup cake flour
1/4 tsp Baking soda
1 cup ice cold water
1 pc egg
Potato Starch to dredge
