Best Beer Batter Tempura Recipes

Beer Batter for Tempura image

Provided by Shawn C

Categories < 15 Mins

Time 9m

Yield 1 cup roughly

Number Of Ingredients 5

Steps:

Mix dry ingredients in bowl.
Add beer a little at a time until desired thickness (about the thickness of pancake batter).
Add any spice you would like at this point (hot sauce or Cajun season or lemon juice, garlic powder or crushed).
Place what you are frying on a cookie sheet (at least 1/4-inch deep) lined with wax paper.
Pour mixture over food and chill for one hour.
Remove when ready to fry and drop one at a time in hot oil until golden brown.

Nutrition Facts : Calories 476, Fat 0.6, SaturatedFat 0.1, Sodium 1314.5, Carbohydrate 108.3, Fiber 2.3, Sugar 0.2, Protein 6.6

Beer-Batter Tempura image

Yield Makes 2 servings

Number Of Ingredients 10

3/4 cup beer (not dark)
3/4 cup cake flour (not self-rising)
3/4 teaspoon salt
6 large shrimp, shelled and, if desired, deveined
1 small sweet potato
vegetable oil for deep-drying
1 small red bell pepper, cut into 1/4-inch-thick rings
6 asparagus spears, trimmed
:
Accompaniment: soy sauce for dipping, if desired

Steps:

In a bowl whisk beer into flour until smooth and stir in salt. Make several shallow cuts across inside curve of each shrimp and press shrimp gently (to help prevent curling during cooking). Peel sweet potato and cut crosswise into 1/4-inch-thick slices.
In a 3-quart saucepan heat 2 inches oil to 375°F. Working in batches of 3 or 4 pieces, dredge shrimp, sweet potato slices, bell pepper rings, and asparagus spears in batter to coat completely, letting excess drip off, and fry, turning, until golden, about 3 minutes. Transfer tempura as fried to brown paper with tongs to drain and season with salt.
Serve tempura with soy sauce.