barely combined so that plenty of pockets of dry flour remain and virtually no gluten development occurs A tempura batter has a lifespan of only moments before the flour becomes too saturated with water and a fresh batter must be made But there are ways we can improve on this fickleness, so long as we aren’t married to tradition The chef at Tsunahachi, one of Tokyo’s finest tempura restaurants, serves a tempura-fried shrimp First off, using the old vodka-in-the-batter trick (which by now you may be sick of) works very well, limiting the rate .. .The chef at Tsunahachi, one of Tokyo’s finest tempura restaurants, serves a tempura-fried shrimp First off, using the old vodka-in -the- batter trick (which by now you may be sick of) works very well, limiting the rate... First off, using the old vodka-in -the- batter trick (which by now you may be sick of) works very well, limiting the rate