So i bought a tempura mix at an Asian store..problem? instruction are in Korean (i think) what can i do..?

Question

i wanna do it tonite, and wont have time to go to the store so they can explain..help!

Answer 1

Maybe find someone who is of Korean descent, they might be able to help you.  Like a friend. Or look up instructions online.

Answer 2

Well, if you can't find someone who can read Korean...

Tempura mixes usually only need some water to mix with them.  That should be on the back of the box, in mL.

Add the water to the mix, and mix with a whisk until the batter just comes together.  You don't want to stir it a lot - just get the lumps out.

Heat your vegetable oil to 350-375 (the temperature should be on the back as well - but will be in CELIUS so be sure to convert it to Fahrenheit first!)

Once the oil is hot, quickly dip the item to be tempura'd into the batter, shake off the excess, then  put it into the oil.  You don't want a lot of batter on the item.  Should only take 2-3 minutes to cook, I think.  Remove the item to a wire rack to drain.  Serve with  tempura sauce or soy sauce and some finely grated daikon (Japanese radish) if you have it.

Only do a few items at a time to prevent sticking.  A spider is useful for removing the items from the oil.

Answer 3

Okay. My mom uses tempura mixes all the time for my tempura for lunch. She doesn't read the directions and just does it. But this is how I just do it. It might depend on your mix that you bought. 1.5 cups ice cold water into large mixing bowl. Sprinkle two cups tempura mix evenly over water. With wire wisk, hand rotary beater or chopsticks, stir in mix quickly only until flour is moistened and large lumps disappear. batter should be very lumpy. ( Do not stir batter after mixing). Directions for frying: To fry shrimp, hold one at a time by the tail and dip into batter. Drain off excess batter slightly and slide gently into hot oil. Repeat 3 or 4 more shrimp, or other ingredients. Fry, turning occasionally, until golden brown. Drain tempura on paper towel. Skim off pieces of cooked batter from oil with wire strainer occasionally.

So ya.. Sometime for a better flavor, I toss in eggs and water instead of just water.

Answer 4

I don't know how complete the "tempura" mix is but you can take 2 1/2 cups of the mix and 2 cups of very cold water and 2 egg yolks and that should get the consistancy that you need for the batter

Answer 5

Tempura mix: you usually add cold water and mix it with chop stix. you want to barely mix it and keep it on the thick side and carefully thin it if it is to thick.