Tempura Batter
Posted January 27, 2010 by Marc Gottlieb
Prep Time 5 min Ready Time 5 min Servings: 2


  • 240 mililiters water cold
  • 130 grams flour
  • 60 grams cornstarch
  • 30 grams sesame oil toasted
  • 1/2 teaspoon salt


1)Combine ingredients in a bowl. Chill batter until ready to use.

2)Dip chicken, fish, mushrooms, carrots, onions, blanched cauliflower, blanched broccoli in batter. Allow excess to drip back into bowl.

3)Deep fry in oil 350°F (175°C) rotating every 3 minutes until browned and bubbling slows.

4)Remove from oil and place on tin or plate lined with paper towels, or turn onto drip rack.