fish recipe:

tempura batter

ingredients

egg white	1		pc
iced water	1		cup
tempura flour	1		cup

production

1. Break down the egg white with a fork and add the iced water
2. Add flour and mix briefly

chef notes:

Tempura flour is available through Asian food stores, if not available it can be replaced with half cup of flour, half cup of cornflour and two teaspoon of baking powder (instant heat).

It is important that iced water is used this prevents the batter absorbing too much oil and from becoming sticky.

it is made to order and used immediately as it is a fragile batter and will hold and be at its peak for 5 minutes the batter should still contains flour lumps, this will give the mottled, bumpy effect that tempura dishes have, it is best achieved with by mixing the batter with chopsticks you do not coat ingredients with the batter too much.

This batter while always associated with Japanese cuisine was actually introduced to them by the Portuguese in the 16th century. The origin of the word tempura is due to Portuguese missionaries that ate fish due to the Catholic proscription against meat during Lent, in Latin, "ad tempora cuaresmae", means "in the time of Lent".

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