Add frying oil up to 60-80% of the pot. Fill up to at least around 1inch if using a frying pan.
Heat the oil. The best temperature is 320-356F. (Pour a bit of the batter in the pot. If it sinks to the bottom and rises immediately it’s around 320F. If it sinks halfway and rises immediately, it’s around 356F. If the batter immediately floats, the oil is too hot.)
Dip shrimps/ vegetables to the tempura batter and carefully place in the pot.
Add ingredients so it only takes up about half the surface. More than that will decrease the temperature of the oil. Once the ingredients are in, adjust the heat.
When the bubbles start to become smaller, it’s done. Make sure to remove excess oil when taking the fried ingredient out. 1-2 minutes is the desired frying time.
Place the tempura on a cooling rack, making sure they don’t overlap.
Enjoy with a pinch of salt of dip tempura in tempura sauce!