Tempura Batter

2 egg whites
1 cup cold water
1 cup flour
1/2 tsp salt
1/2 baking powder
2 icecubes




 Whip egg whites until they are quite foamy but not yet stiff. Sift flour and salt into egg whites and mix lightly. Add baking powder and then water. Stir very gently, only until just mixed. Batter will be very dry and lumpy. Do not overstir or batter will lose it's crispiness when fried.
Add icecubes and let sit until melted.

After ice is melted stir once more, batter is now ready for vegetables.
Salt after frying or serve with dipping sauce.



Vegetable suggestions: zucchini, onion, green beans, asparagus, sweet potatoes, baby corn, mushrooms, potatoes, green peppers
Protein suggestions: 2 inch pieces of chicken, fish, shelled shrimp, tofu







Note: this video is a very good guide to the proper texture for your tempura batter, also gives an egg-less recipe and the traditional dipping sauce recipe.