Unlike heavier batters, Japanese instant tempura mix creates a light, lace-like casing round vegetables and seafood. The tempura batter mix simply needs to be mixed with chilled, sparkling water. Then simply dip prawns, courgette or aubergine into the batter and lower into hot oil until crispy and cooked.
The deep-fried battering technique was brought to Japan by Spanish and Portuguese missionaries in the late sixteenth century, and is now an important part of East Asian cookery. Though this light, tempura flour is most certainly worth using for authentic light batters, rather than heavier European batter versions.
Ingredients: Wheat flour, wheat starch, rice flour, dried whole egg, baking powder, carotene colouring. Contains gluten, egg, soya, sulphur dioxide.
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