It is easy to remember how to make Tempura Batter. I use only ordinary Plain OR Self-Raising Flour, but I add Potato Starch OR Corn Flour for crispier texture. To achieve light texture, use very cold water. Low temperature slows down the gluten development.


1 cup Egg & Cold Water
1 cup Flour *I recommend to add 2 tablespoons of Potato Starch OR Corn Starch

  1. Equal volume of Egg & Cold Water and Flour (Potato Starch included) will be mixed together very lightly. DO NOT over mix.
  2. The water must be very cold. Some people use iced water for the batter to make tempura light and crispy.