Matcha Tempura Batter:

Ingredients

• 1 cup (120g) all-purpose flour

• 1/4 tsp matcha powder (adjust for a stronger flavor)

• 1 cup (240ml) ice-cold sparkling water

• 1 egg yolk (optional, for added richness)

• 1/4 tsp salt

• Vegetables (e.g., sweet potato, zucchini, or bell peppers) and/or shrimp for frying

• Neutral oil for frying (e.g., vegetable or canola oil)

Instructions

1. Prepare the Ingredients:

   • Slice vegetables into thin, uniform pieces.

   • Pat the shrimp dry with a paper towel.

2. Mix the Batter:

   • In a bowl, sift together the flour, matcha powder, and salt.

   • In a separate bowl, whisk the egg yolk (if using) with the ice-cold sparkling water.

   • Gently combine the wet and dry ingredients using chopsticks or a fork. Do not overmix; some lumps are fine.

3. Heat the Oil:

   • In a deep pan or wok, heat the oil to 350°F (175°C). Test by dropping a small amount of batter into the oil—it should sizzle and float.

4. Coat and Fry:

   • Dip the vegetables or shrimp into the batter, allowing any excess to drip off.

   • Carefully place them into the hot oil. Fry in small batches to avoid overcrowding.

   • Cook for 2–3 minutes, or until golden and crispy.

5. Drain and Serve:

   • Remove with a slotted spoon and place on a wire rack or paper towels to drain excess oil.

   • Serve immediately with soy sauce, ponzu, or a dipping sauce of your choice.

Enjoy the light, crispy texture of matcha-infused tempura! 🍵🍤