1/2 cup flour
1/2 cup cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
2/3 cup water
Mix dry ingredients in a bowl. Beat egg and water with a fork before stirring into the dry mixture. Let batter stand for 1/2 hour or longer before using. This gives extra crisp coating to tempura. Add more water if thinner batter is desired. The original recipe also calls for 1/4 teaspoon mono sodium glutamate, but I don't use it.
Prepare and clean seafood and vegetables in advance and refrigerate. Heat oil in a "fry daddy" or similar appliance. Dip veggies and meat in batter, drop gently into hot oil and fry until done. Fry foods with the stronger flavor last, i.e. onions!
Excellent for shrimp!! Our favorite!
From my FHA Cookbook c. 1980 by Mollie Miyahara
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