Tempura is a light Japanese batter used to coat a variety of foods before they’re gently deepfried. This tempura batter has been tested a number of times and we consider it a winner.

Method

  1. Using a whisk, combine 150g sifted rice flour with one egg white and 1/2 cup cold soda water, then fold in another, beaten egg white.

    Step 1

  2. Heat 1 cup of sunflower oil in a sauce pan and, when hot, dust your vegetables or fish with cornflour.

    Step 2

  3. Dip them into the batter, one portion at a time, before carefully placing them in the oil.

    Step 3

  4. Fry until the batter is golden and crisp then remove from the oil using a slotted spoon and drain on paper towl. Serve immediately.

    Step 4

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