If you were to summarize the process of making tempura, it seems pretty simple, right?

 

Mix up a batter, dip your protein/veggie in it, then fry. Easy!

But Erwan and Chef Martin wanted to go the extra mile and figure out if it’s possible make a batter mixture that will fit absolutely any food.

 

Find out if they succeeded: https://youtu.be/5TPAS68bZ0w

Erwan Heussaff
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