New This Month

Tempura Crumbs

Use these to top our Japanese Salad with Shiso Leaves, Sake, and Soba Noodles.

  • Yield: Makes about 2 cups

Source: Martha Stewart Living, July 2006


  • 1 large cold egg
  • 2/3 cup ice water
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons finely crumbled toasted nori
  • 1 teaspoon coarse salt
  • Vegetable oil, for frying


  1. Whisk together egg and ice water in a small bowl. Add flour all at once, and whisk until combined but still slightly lumpy. Stir in nori and salt.

  2. Heat oil in a deep, heavy pot or a deep-fryer until it registers 360 degrees on an instant-read thermometer. Dribble spoonfuls of batter into hot oil; fry, covered with a splatter screen, until pale golden and crisp, 1 to 3 minutes. Using a slotted spoon, transfer to paper towel to drain.

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