Tempura is a Japanese style ... and ice-cold water creates a light, crisp, bumpy coating on meats (particularly shrimp) and slices of vegetables fried in hot oil. The end result is a tasty dish ...

Then, just before you want to serve the meal, fry the ingredients a second time, to heat them through and make the coating crisp ... udon as soon as the tempura is fried. Add the udon noodles ...

crunchy coating (think fish and chips), while a dry breading gives you a thinner, crispier crust (think classic fried catfish). If you want something ultra-light, try a tempura-style batter with ...

The coating is the key to tempura ... Coat with batter and deep-fry in 160-degree oil for 2 minutes. When tempura is being fried, the batter comes into contact with the hot oil and the water ...

4. After coating the edible wild plants with flour, coat them with the batter and deep fry them in oil heated to 180 degrees Celsius. 5. Combine the sauce with the deep-fried tempura. Finally ...