SERVES: 4

TEMPURA

INGREDIENTS

Plain Batter

• 4/5C (170-200ml) cold water (tap water)

Beer Batter

• 1C (160g) Casalare Tempura Flour

• 4/5C (170-200ml) beer

Soda water Batter

• 1C (160g) Casalare Tempura Flour

• 4/5C (170-200ml) soda water

Egg Batter

• 1C (160g) Casalare Tempura Flour

• 1egg (50g, beaten, not whipped) and 3/5C

(130-150ml) cold water to become 170-200ml in total** when using only egg yolk, add cold water to become 200ml in total

Vegetables & Fruit

• Sliced Pumpkin, Zucchini, Sweet Potato, Potato

– sliced 5-7mm thickness; Broccoli- cut into

flowerets; Mushroom, Asparagus - peel bottom &

cut into 1/3-half; Green beans; Shredded Carrot &

Sliced Onion; Banana, Apple

• Protein

• Prawns, deveined, peeled; Meat; Fish Fillets

DIRECTIONS

In a mixing bowl, place flour and liquid: tap water, beer, soda water, egg or water.
Mix with a fork until the batter is just combined. If the batter is too thick, add liquid; if too thin, add extra tempura flour.
Heat the oil in a pot. 170C for Vegetables & Fruits. 185C for Meat & Seafood.
Coat 6-8 pieces of Meat or Vegetable in the batter.
Remove the excess batter and using a slotted spoon, or chopsticks, add to the hot oil.
Place into the pot just below the surface of the oil. Deep fry on both sides until cooked and batter is crispy.
Remove and drain the oil on kitchen paper. Enjoy with dipping sauces (see recipe).