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