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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.
- 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.