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Tempura Batter Mix
This recipe works wonderfully well with both vegetables and prawns alike. Try using bite
sized pieces of red pepper, broccoli, baby sweetcorn, button mushrooms and courgettes.
Raw tiger prawns, de-shelled, de-veined and dried on kitchen paper will give the best
results. Serve with a variety of dipping sauces and lime wedges. Our sweet chilli dipping
sauce recipe on page 24 makes a great accompaniment.
•
90g Plain flour
•
1 tbsp cornflour
•
½ tsp salt
•
200ml of cold sparkling water
•
Vegetable oil for deep frying
1. Place the flour, salt and cornflour into the beaker. Using the twin beater attachment,
slowly whisk in the sparkling water. It's acceptable to have a few small lumps in the
mixture—don't over mix.
2. Heat the oil in a deep fat fryer or a suitable pan to 190°C. Dip the vegetables or
prawns into the batter mix, allowing any surplus batter to drain off.
3. Carefully lower the coated vegetables or prawns into the hot fat in small batches and
cook for approx 2 minutes until golden and crispy.
4. Remove from the oil using a slotted spoon and place onto kitchen paper to drain.
Repeat with the remaining vegetables or prawns, remembering to allow the oil to
heat up fully again between frying.
Tips
Cooked tempura can be kept warm in a warm oven whilst the other vegetables are
cooking. Just leave the oven door slightly ajar to keep the tempura crispy.
Always make this batter as you need it and not in advance. Don't over mix the ingredients
and remember to use ice cold sparkling water for best results.
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