Japanese Bacon Tempura Recipe

In a large skillet, fry half the bacon slices over moderate heat till browned but not crisp, about 10 minutes, turning once. Drain on paper towels and repeat with remaining slices.

In a bowl, whisk together the egg and ice water, then gradually whisk in the flour till the batter is smooth.

Pour about 2 inches of oil in a wok or heavy medium saucepan and heat over moderate heat till the temperature registers 375°F on a deep-fat thermometer.

Working in batches, dip the bacon slices into the batter and deep-fry them till crisp and puffy, 5 to 7 minutes. Drain on a wire rack, season with salt, and serve immediately as a canapé (each piece broken in half) or an appetizer.