Sorry if it's a FAQ, but how do you get tempura batter to be crisp, and not
like an omlette hanging off your chunks of pork? I had believed it was,
possibly, the way I stored the morcels before serving; but spacing them all
apart on a grill at moderate heat, is something that one would think would
dry them out - but still I feel it's too soggy; it seems that way the moment
I take them out of the (very hot) fat.
Thanks,
Versy