In a medium bowl, gently mix water and 300 gm tempura flour and salt. It is ok if the batter is lumpy. 3. Place the batter in the fridge while preparing other ingredients. 4. Make some cuts across ...

Sweet Japanese shrimp in a light tempura batter. PHOTO: TEMPURA ENSEI The first shrimp starts out limp, but the texture improves with the second one. But we do like the mushroom stuffed with fish ...

At tempura restaurants ... Feel free to change the ingredients as you like: use fish fillets instead of shrimp (or make a vegetarian version with sliced firm bean curd). If you can't find kabocha ...