Tempura crunches are used to garnish crunchy rolls, all sorts of other fusion type sushi rolls. Usually a by-products (tenkasu), they can be made separately as well. Make them when you get a chance to make tempura.
Start by peeping a pan that will be used for draining. Mix your wet ingredients together, then put flour, water, and egg whites together to form your batter. Strain your batter, then heat your oil on high heat. Pour your batter slowly into the oil; drain when you’re done.
Use chock sticks or a fork and drip batter into hot oil. This will create beads (agedama).
For longer or deformed crunch’s whip the chopstick or fork sideways as you drop the
batter in the hot oil.
Scoop the tempura crunches and drain on a paper towel.