Make tempura batter 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 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 1Heat 1 cup of sunflower oil in a sauce pan and, when hot, dust your vegetables or fish with cornflour.Step 2Dip them into the batter, one portion at a time, before carefully placing them in the oil.Step 3Fry 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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