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Recipe for :

Tempura Batter - Vegetables and Seafood

This recipe was sent to me by Shirley Cline.

Shirley was a great inspiration to me when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risottos over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

Shirely says: "This is a real good recipe. The key to good tempura is fresh ingredients, lumpy batter and a constant oil temperature. Make the batter just before deep frying and do not over mix it".


1 cup sifted flour
1 egg yolk
1 cup ice water
Oil for deep frying
1 cup flour

Soy sauce for dipping

Assortment of fresh vegetables & seafood - choose several or try them all:


Green beans - ends trimmed leave whole

Carrots - sliced diagonally about 1/4" thick

Sweet potato - peeled, sliced diagonally about 1/4" thick

Zucchini - sliced about 1/4" thick

White button mushrooms caps - halve if caps are large

Onion - sliced in half lengthwise then slice 1/4" thick (run a toothpick through the layers to hold half rings together)


Shrimp - shell and devein but leave tails attached (lay shrimp flat and lightly make 3 - 4 scores across the belly to prevent it from curling when frying)

White fresh fish fillet - remove any bones, cut fillets crosswise into bite-sized pieces

Squid - cut squid into 1 1/2" squares then cross-score the outer, smooth side.


  • Prepare vegetables and fish and thoroughly dry with paper towel.
  • Heat oil in a thick pot or deep fryer to 350°.
  • In a mixing bowl, lightly beat egg yolk and pour in ice water, slightly mix.
  • Add the flour all at once, stroke a few times with a fork, just till ingredients are loosely combined. The batter should be lumpy not smooth. If you over-mix until smooth the coating will become heavy and turn out oily.
  • Place 1 cup of flour on a plate, dip vegetables in the flour, shake off excess. Then dip in batter and lay in the hot oil and deep fry until golden brown and place on a plate with paper towels to allow excess oil to drain off.
  • Skim the surface of the oil occasionally to keep it clean.
  • After frying vegetables, do the same with the seafood.
  • Serve with soy sauce for dipping.

Shirley Cline