Reviewed: Mar. 24, 2012

This recipe also works really well on vegetables (squash, broccoli, mushrooms). Gin is a good alternative to the rice wine, as well as replacing the shortening with butter.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

acalladonato

Cooking Level: Intermediate

Reviewed: Mar. 8, 2012

Don't forget to purchase sustainably caught seafood as ocean stocks are predicted to deplete by 2050 if everyone does nothing. Your children will thank you :). This recipe is delicious! I paired it with homemade tempura sauce and it was soooo good. :D

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

omgitsjo

Reviewed: Mar. 8, 2012

For all of you who like this recipe, fine. But in reality, you don't need ALL those ingredients! Not for a true tempura batter! This one is simply too heavy.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Terri

Reviewed: Jan. 20, 2012

This is so good it possibly can't be good for you. Thanks for sharing

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Lucy

Cooking Level: Intermediate

Home Town: Pachino, Sicilia, Italy

Living In: Toronto, Ontario, Canada

Reviewed: Jan. 13, 2012

The flavor seemed spot on to me and was super yummy. But the texture seemed a little off, and it went on particularly thick for the tempura that I'm used to. Not only that, but I'm also used to the batter cooking up much flakier. Granted it was my first try. Aside from that, it was exceptionally delicious. I skipped the marinade but otherwise followed it to a T with the addition of lots of veggies, too. It was amazing on sweet potatoes and sugar snap peas!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Neurologik

Reviewed: Dec. 16, 2011

I made this the other night using the marinade for the shrimp along with the tempura batter and then did some veggies (mushrooms, onions, zucchini, red pepper, broccoli and greens beans) with just the batter alone (also thinned it out a bit). I got rave reviews and the batter stayed crispy too. Good recipe.

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Cookin Up A Storm

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

Reviewed: Oct. 14, 2011

This is an excellent recipe for everything from shrimp to green tomatoes or dill pickle chips. I don't use the rice wine but do use the other ingredients and instructions as written no matter what I am frying. The combination of all-purpose flour and corn starch enable the batter to adhere to the item better than store bought tempura and the results are wonderful.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

turnberry221

Reviewed: Sep. 9, 2011

Fantastic! And the tempura batter can be used on just about anything!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

chola

Cooking Level: Expert

Reviewed: Aug. 18, 2011

OMG!! This is such a great tempura recipe!!! i didnt have corn starch or shortening, i substituded for corn meal and butter and it STILL turned out amazing! I made onion rings with the recipe and dusted garlic salt when I took them out of the oil. I made about 2-3 onions and in about...15-20 minutes, the plate was licked clean, my family ate them all, I think I only had a couple to taste. Im making more as I type but I had to review it first! Definitely a keeper!!!

Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Paula D.

Cooking Level: Expert

Living In: Brantford, Ontario, Canada

Reviewed: Aug. 16, 2011

I used the batter part of this recipe for vegetable tempura. The only thing I did differently was to use sesame oil in the place of shortening, because I didn't have any. I also used less oil. This was my first time making tempura, and it was absolutely delicious!

Was this review helpful? [ YES ]
6 users found this review helpful