The delicate art of deep-frying, where ice-cold, barely-mixed batter meets hot oil to create a lacework of shattering crispness around perfectly steamed seafood and vegetables.
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Preparation. Score the underside of the shrimp to prevent curling. Slice all vegetables into uniform, quick-cooking pieces.
The Oil. Heat the oil to exactly 340°F (170°C) for vegetables, and 350°F (175°C) for seafood. Temperature control is the absolute essence of tempura.
The Batter. In a chilled bowl, beat the egg yolk with the ice water. Sift the cake flour over the liquid and barely mix with chopsticks. Lumps of flour must remain; overmixing creates a heavy, doughy crust.
The . Dip the ingredients lightly in flour, then into the cold batter. Drop gently into the hot oil. in small batches to avoid dropping the oil temperature.
The Skim. Continuously skim the loose batter bits (tenkasu) from the oil. Remove the tempura when the bubbling subsides (indicating water has evaporated). Serve immediately with warm tentsuyu.
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