Ingredients:

  • 1 cup (125g) all-purpose flour, sifted twice
  • 1/2 cup (60g) cornstarch (cornflour), sifted
  • 1 large egg, ice-cold
  • 1 cup (240ml) ice water (or sparkling water)
  • Pinch of salt
  • Vegetable oil, for frying

Instructions:

  1. Place the flour and cornstarch in the freezer for at least 30 minutes. Ensure the egg and water are ice-cold.
  2. Heat the vegetable oil in a large, heavy-bottomed pot or deep-fryer over medium-high heat until it reaches 325-350°F (160-175°C).
  3. In a large bowl, lightly whisk the ice-cold egg. Gradually add the ice water, whisking very briefly. Avoid overmixing!
  4. Gently fold in the chilled flour and cornstarch mixture. Do not overmix; a few lumps are perfectly fine. The batter should be thin and slightly translucent.
  5. Dip the ingredients (vegetables, seafood, etc.) in the batter, ensuring they are lightly coated. Carefully lower them into the hot oil.
  6. Fry in batches, being careful not to overcrowd the pot. Cook for 2-3 minutes per batch, or until the tempura is light golden brown and crispy.
  7. Remove the tempura with a slotted spoon or spider strainer and place it on a wire rack lined with paper towels to drain excess oil.
  8. Serve the tempura immediately while it's still hot and crispy.