Tempura refers to a light batter made from flour or a mixture of flours, cold or sparkling water and egg. Vegetables and fish or seafood are dipped in the batter and deep fried in hot oil. By using cold water or cold sparkling water to prepare the batter, the result is light and very crisp food.
Vegetables, like thinly sliced beetroot, courgette, aubergine etc. are ideal for frying in tempura batter and make lovely accompaniments to grilled meat or fish. Vegetable flowers, like courgette flowers, are often dipped in tempura batter and deep fried. It can be used as a garnish for salads or as part of the vegetables in a dish. Sometimes the flowers are stuffed with cheese first, before dipping in tempura batter and frying.
Tempura batter is very popular with fish and seafood like goujons of fish, prawns and other shellfish. It makes great starters or even if you use the batter for a whole piece of fish that you’re serving with fries.
It also works really nice with some fruit too. Pineapple and apple are especially nice when paired with pork or used with beef and chicken on burgers. I made tempura prawns with a spicy chili and lime mayonnaise.