Tempura Batter:

 1 Cup of Flour

1 heaping teaspoon of baking powder

½ teaspoon of salt

1 cup of ice water

1 egg

 Mix the egg and water then quickly add to the flour and baking powder using a steady stream and stirring rapidly as you go along to avoid lumps.  Allow to rest in the refrigerator for ½ hour.  Heat oil to 340 degrees.  Dip thinly cut vegetables, shrimp, chicken in batter, do not allow all batter to run off.  Fry until golden brown and if doing chicken make sure internal temp is at 165 or above before removing.

The secret to a successful tempura batter is the ice water.  Just adding cold water from the tap won’t do.