Reviewer:

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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14 users found this review helpful

Reviewer:

ApeBoy

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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11 users found this review helpful

Reviewer:

Heatheross

Cooking Level: Expert

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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11 users found this review helpful

Reviewer:

mluevano

Reviewed: Jul. 8, 2009

Perfect- light and fluffy. I'll use this again.

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11 users found this review helpful

Reviewer:

Sara

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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12 users found this review helpful

Reviewer:

MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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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8 users found this review helpful

Reviewer:

Yumalicious321

Cooking Level: Intermediate

Home Town: Littleton, Colorado, USA

Living In: Parker, Colorado, USA

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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62 users found this review helpful

Reviewer:

JasBradley

Cooking Level: Expert

Home Town: Ventura, California, USA

Living In: Chico, California, USA

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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9 users found this review helpful