Quote:
Originally Posted by maianhvk
my fault  they must have called it other name  |
Could the name "tempura" have been used? Tempura should be made with a very light batter resulting (it's quite distinct from most any other batter I've had). But of course that doesn't mean that, like some restaurants sometimes do with any dish, it isn't sometimes cooked and prepared poorly
(in which case it might become a deeply oily, chewy, stodgy mess, much like most of the fish-and-chip shops around here seem to manage with their batter and chips
).
Cheers,
Marc (avoiding the deep-frier, a former love
)