My husband won't eat sushi, but Japanese tempura — a thin, crisp, golden crust surrounding tender nuggets of shrimp, fish or vegetables — is another story. I don't do much deep frying anymore, but tempura is worth the effort.

Although considered a quintessential Japanese dish, tempura arrived in Asia with Portuguese traders and missionaries in the mid-16th century. The Japanese perfected it and made it their own.

The technique is the same as for other deep-fried food, but the secret to perfect tempura is in the very thin batter. Nobu Miami's executive chef, Thomas Buckley, uses vodka to make a batter that fries up extra light and crisp.

Here are tips:

Use ice cold water to produce a viscous batter that clings readily to the raw ingredients.

Barely mix in the flour; this helps to make the crust feathery.

Mix the batter in small batches and use them immediately so the flour doesn't absorb too much moisture.

Fry with peanut oil, which has a high smoke point, in a deep, heavy pot.

Serve your tempura piping hot, with a dipping sauce on the side.

---