Flour
200g
Pieces
24
Temp
170°C
200 ml ice water + 2 eggs
170°C
1,000 ml
24
480g
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Inputs
Result
4 servings × 50g flour = 200g. Water: 4 × 50ml = 200ml. Eggs: ceil(4/2) = 2. Pieces: 4 × 6 = 24. Mixed = vegetable temp 170°C.
Inputs
Result
2 × 50g = 100g flour. Water: 100ml. Eggs: ceil(2/2) = 1. Pieces: 2 × 4 = 8. Seafood = 180°C.
Traditional tempura batter uses a 1:1 flour-to-ice-water ratio by weight. For 4 servings, that is 200g flour and 200ml ice-cold water plus 2 eggs. The key to crispy tempura is keeping everything cold and mixing minimally — lumps in the batter are desirable.
Optimal frying temperature depends on the ingredient: vegetables fry at 160–170°C (320–340°F) for thorough cooking, while seafood fries at 170–180°C (340–360°F) for quick crisping. Use a deep-fry thermometer and maintain temperature by not crowding the pot.
| Ingredient | Temperature | Fry Time | Notes |
|---|---|---|---|
| Shrimp | 180°C | 2–3 min | Score belly to prevent curling |
| Vegetables | 170°C | 2–4 min | Cut thin and uniform |
| Sweet Potato | 160°C | 4–5 min | Slice 5mm thick |
| Squid | 180°C | 1–2 min | Very quick, overcooks easily |
You need at least 1 liter (about 1 quart) of neutral oil for deep-frying tempura, providing a minimum 3cm (1.2 inch) depth in a standard pot. Use vegetable, canola, or sesame oil. The oil temperature drops when food is added, so maintaining 3+ cm depth is critical.
A standard tempura serving includes 4–6 pieces: 2 shrimp and 3–4 vegetables for a mixed plate. For shrimp-only (ebi tempura), plan 4 large shrimp per person. As a side dish with rice, 4 pieces is sufficient; as a main course, plan 6–8 pieces.
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Last Updated: Oct 19, 2026
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