By Angela Griffin
A Japanese dish of seafood or vegetables in a crisp batter. Cold sparkling water and low-gluten flour are often used to create the famously light batter - regular flour can also be used but take care to mix the batter very lightly to prevent the gluten developing and making it dense when cooked.
Prawn tempura
Tempura scallops and asparagus with ponzu dressing
See all recipes for tempura (59)
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