tempura batter

Mix this blend of flour and baking powder with chilled sparkling water for an exceptionally light batter to use in crisp veg, meat or fish tempura.

Shop Cooks' Ingredients Tempura Batter

Dredge plump prawns in plain flour, then dip in Tempura Batter, deep-fry until crisp, then remove with a slotted spoon. Lay on kitchen towel to absorb some of the excess oil, then serve with a dipping sauce of sweet chilli or soy.
Vegetables take the tempura treatment well, too. Try using cauliflower florets, stalks of Tenderstem broccoli, cubes of aubergine, mushrooms or strips of red pepper. Tofu is another good meat-free option.
Use to create Italian-style antipasti. Both courgette flowers and sprays of elderflower blossom are brilliant when dipped in Tempura Batter and fried until crisp and light.
Dip kale leaves in Tempura Batter, then fry until crisp to garnish noodle dishes.
Dip chicken mini fillets and small fillets of white fish in Tempura Batter to make goujons.
Dip onion rings in Tempura Batter and fry until crisp before layering in burgers.

Banana tempura

You can make sweet tempura, too. Try this low-effort, high-impact pudding.

Add sparkling water to your Tempura Batter powder to make up the batter. Fill a small pan to a depth of at least 6cm with vegetable oil (ensuring it’s no more than a third full). Heat to 170C.
Cut some bananas diagonally into 4cm chunks. Dip in batter, then transfer to the hot oil using a slotted spoon. Cook in batches until the batter is light, crisp and golden, then remove with the slotted spoon and transfer to kitchen roll. Keep warm while you cook the rest.
Serve hot. You can team this with pistachio ice cream, or drizzle with honey and add a blob of Greek yogurt.

Tempura may be a Japanese gift to the world but, originally, it was a Portuguese gift to Japan. It was inspired by fritter techniques introduced by the Portuguese when they controlled Nagasaki in the 16th century. The Portuguese have got form when it comes to battering. Around the same time, they were introducing battered fish to the UK.

tempura batter

Mix this blend of flour and baking powder with chilled sparkling water for an exceptionally light batter to use in crisp veg, meat or fish tempura.

Shop Cooks Ingredients Tempura Batter

WHAT DOES TEMPURA BATTER TASTE LIKE?

It’s not so much about the taste, it’s all about the texture. Once fried, it’s crisp, light, bubbly and won’t interfere with the flavours of whatever you’ve used it to coat.

TIPS, TRICKS & HACKS

Dredge plump prawns in plain flour, then dip in Tempura Batter, deep-fry until crisp, then remove with a slotted spoon. Lay on kitchen towel to absorb some of the excess oil, then serve with a dipping sauce of sweet chilli or soy.
Vegetables take the tempura treatment well, too. Try using cauliflower florets, stalks of Tenderstem broccoli, cubes of aubergine, mushrooms or strips of red pepper. Tofu is another good meat-free option.
Use to create Italian-style antipasti. Both courgette flowers and sprays of elderflower blossom are brilliant when dipped in Tempura Batter and fried until crisp and light.
Dip kale leaves in Tempura Batter, then fry until crisp to garnish noodle dishes.
Dip chicken mini fillets and small fillets of white fish in Tempura Batter to make goujons.
Dip onion rings in Tempura Batter and fry until crisp before layering in burgers.

easy meal idea

Banana tempura

You can make sweet tempura, too. Try this low-effort, high-impact pudding.

Add sparkling water to your Tempura Batter powder to make up the batter. Fill a small pan to a depth of at least 6cm with vegetable oil (ensuring it’s no more than a third full). Heat to 170C.
Cut some bananas diagonally into 4cm chunks. Dip in batter, then transfer to the hot oil using a slotted spoon. Cook in batches until the batter is light, crisp and golden, then remove with the slotted spoon and transfer to kitchen roll. Keep warm while you cook the rest.
Serve hot. You can team this with pistachio ice cream, or drizzle with honey and add a blob of Greek yogurt.