To make tempura frying batter, you will need 1 cup of all-purpose flour, 1 tablespoon of cornstarch, 1 1/2 cups of ice cold seltzer water and a dash of salt. Combine the dry ingredients, add cold seltzer water and whisk until the mixture is smooth, uniform and of suitable consistency for coating food, but not so thin that it runs easily. Regular water can be used, but seltzer water is preferred as it keeps the batter light and airy.
If the batter is thicker than desired, add seltzer water 1 tablespoon at a time or ice 1 cube at a time, and mix until it comes to the desired level of liquidity. If the batter comes out thinner than desired, add all-purpose flour 1 tablespoon at a time while simultaneously mixing it into the batter to avoid lumping of flour in the batter, until it becomes thicker. Ideally, the batter should be chilled in a refrigerator for about 15 minutes after preparation to stabilize it.
A dash of wasabi powder gives the batter an extra spice to complement seafood dishes. The batter can be applied on meat, poultry, vegetables, fish or other seafood to be enjoyed as delicious, crispy, fried treats.