The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 2, 2009
Excellent! We made chicken nuggets instead of shrimp. Served it over rice with soy sauce, butter, green onions. Super scrummy. The chicken takes a bit longer than the shrimp recipe called for . I didn't know exactly how long to fry the chicken bits, so I kept taking one out and cutting it in half until it was cooked. Seemed like a long process, but totally worth it, will make it again and again. Thanks!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 25, 2009
excellent. The batter improves even more using cold beer instead of water.
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Udo

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 22, 2009
I didn't have shortening on hand and just used a tsp or so of sesame oil. Also I just used "cold" water, forget the ice. Hard to imagine how this could be improved. Very good.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 13, 2009
This is my go-to recipe for breading from now on. I've looked for years for a batter that would match a tempura I had years ago at a renaissance faire, and this is it. Even my local chinese restaurant can't tempura like I can at home now. So far I have used this recipe on: Veggies, thin pork cutlets, and shrimp. It even goes into the freezer and reheats well in the oven for all of the above. I never knew corn starch was the secret!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Aug. 12, 2009
We used it on some fresh Alaskan halibut and it was wonderful. We even used the batter to make some onion rings.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 8, 2009
Perfect- light and fluffy. I'll use this again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 22, 2009
Living in Japan, I have tried a variety of tempura and this ranks up with some of the better dishes I've had. This is my first attempt at making it, rather than just ordering it. I also used one sweet potato sliced lengthwise and steamed beforehand. My husband didn't speak the entire time because he was too busy eating. I also made the tempura dipping sauce from this site which was just ok. But, I'll use this recipe again in the future. Maybe I'll upgrade to tiger prawns.
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Photo by MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 15, 2009
This was a great recipe! I did have to add about 1/4 cup additional water to the batter, but it's easy, and it's delicious! My whole family loved this, including my 3 year old and 1 year old!
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Cooking Level: Intermediate

Home Town: Littleton, Colorado, USA
Living In: Parker, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 15, 2009
Excellent batter, I didn't marinate them though and they were fabulous. I did some research online and found these tips: pat the shrimp dry and lightly dust them with flour to help the batter adhere.
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Cooking Level: Expert

Home Town: Ventura, California, USA
Living In: Chico, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: May 11, 2009
Wow, wow, and wow. Did I say wow. This recipe I tried for mothers day and my father actually ate up most of the shrimp. This tasted like the tempura at any restaurant. It was an excellent batter. I soaked the shrimp as directed. I also made two bowls of the batter so I used one to dip sweet potatoes and onions in. Wow again. It was fantastic. This one is a keeper.
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Cooking Level: Intermediate

Home Town: Honolulu, Hawaii, USA
Living In: Keller, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 22, 2009
This recipe is amazing. I double it every time, but we like it thick. We do all veggies we have on hand and of course the shrimp!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Apr. 18, 2009
Ye uses this one for work
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 16, 2009
Wonderful! The rice wine marinade really gave it an authentic flavor. I'll have to try this batter on veggies too; it was wonderfully light and crisp. A keeper for sure!
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Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 27, 2008
This turned out okay but the tempura batter needed more flavor
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jul. 19, 2008
Simply awesome!!! We have made this twice; once with jumbo shrimp and once with the smaller cheaper shrimp. My fiance is half Japanese and hated the smaller shrimp because he said"it gets too crispy and tempura is not supposed to be that crispy, but welove the batter espially on jumbo shrimp! When I make the shrimp I also use this batter for Zucchini. My fiance wants me to do broccoli next!!
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Cooking Level: Expert

Home Town: Norwalk, Iowa, USA
Living In: Riverside, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 30, 2008
love it. Didn't have any rice wine so I used sherry and it was very tasty. Will use for other foods in the future.
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Cooking Level: Expert

Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Mar. 18, 2008
As per other reviewers I used less water and my veggies came out great!
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Cooking Level: Intermediate

Home Town: San Mateo, California, USA
Living In: Portage, Indiana, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 19, 2008
Great recipe! I used this on fish w/o the marinade and it was fantastic. Thick batter really colder water (I add ice cubes), and I may substitute olive oil for shortening next time. I've been looking for a homemade tempura batter and this is it!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 30, 2007
Really excellent, basic recipe. I didn't marinatae at all - had no rice wine on hand and it came out perfect! Used size 15 to a pound shrimp and dried all water off before frying.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: May 2, 2007
Very good and easy to make. I added 2 teaspoons of cayenne pepper to the batter for an extra kick. My family enjoyed it, Thnks for the recipe.
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Cooking Level: Expert

Living In: Jersey City, New Jersey, USA

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