The trick to the lightest tempura batter is to barely mix it, using a whisk or chopsticks to give the yolk, flour, and ice ...

Tempura is one of the best-known Japanese dishes. But for most of us, it’s a restaurant dish, not a homemade treat. You might be surprised to learn how easy it is to make authentic Japanese shrimp ...

To make the batter, put the cornflour, self-raising flour and sesame seeds into a large bowl and mix until thoroughly ... Remove the tempura scallops with the slotted spoon and drain on kitchen ...

If you visit a tempura omakase restaurant ... with small clumps of flour. Mix the batter just before frying; don’t let it sit around for too long. Leftover fritters should be refrigerated ...

Fried shrimp is at its best when it's deliciously crisp. Amplify that key crunch factor by adding a splash of vodka to the ...

In a bowl, mix together the ricotta, Parmesan, lemon zest and juice, and thyme, and season to taste with salt and pepper. Make a tempura batter by mixing together the flour, egg yolk, beer ...

Place the courgette flowers into seasoned flour, then dip into the tempura batter. Deep-fry at 190°C for 1 minute. Drizzle with honey and serve. First make the tempura batter. Mix the dry ...

I don’t add it to my recipe as I think additional ... I use a pastry brush to dust the fillets with flour (another tip given to me by a tempura chef) to ensure the coating is as thin as possible.

I rarely go that I don’t see — or hear — radio legend Kojo Nnamdi in the mix. He’s the guy chasing ... brown bread accompanying it is from flour milled on-site. Some of the many “little ...