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Tempura Batter Recipe

A very light batter which is best made at the last minute and unusually left slightly lumpy.
It's ideal for coating mixed vegetables, all cut to the same size, or seafood items such as king prawns or squid.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Key Features

  • Suitable for Vegetarians
  • Suitable for Vegans


250gr/8 oz Self-Raising Flour or Tempura Flour (a blend containing tapioca & baking powder)
2 Egg Yolks
250ml/9 fl oz Iced Fizzy or Soda Water
¼ teaspoon (2ml) Salt


1. Pour the soda water into a mixing bowl, mix in the egg yolks and salt.
2. Add the flour and mix in until you have a smooth mixture – but don't worry about a few lumps.

3. When using, heat oil to 180°C/350°F, dip your chosen ingredient in the batter, and fry in small batches until the batter is golden in colour – drain on kitchen paper and serve immediately.

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