It is a very precious technique among kitchen professionals because of the texture that is given to the food and because there is not an excess of oil and batter in its preparation.
Although it is a simple technique, the following guidelines must be followed to ensure that the tempura is well done and the food is not raw, hard or aqueous.
Ingredients should be cut into bite-size pieces and dependent on the texture. For example, in the case of vegetables, they should be cut into thin pieces to ensure even cooking.
In the case of fish or cephalopods, they should remain as bite-sized pieces but these will be wider than vegetables.
Small fish like anchovies, you will not need to cut them, Keep them whole, remove spines, and slice down the middle.
Vegetables such as carrots, beans or asparagus, it is necessary to scald previously. In the case of vegetables with higher water content such as eggplant, it is advisable to cut them into slices and sprinkle with salt and let rest for a few minutes to avoid softening when fried.
Flour (wheat and rice), water, salt, sugar, and egg will be used.
The water used must be very cold.
In this below video by chef Alberto Chicote, you can see how tempura is prepared: