Tempura is a traditional Japanese recipe. Seafood (usually shrimp) and vegetables are dipped into batter and then deep-fried, then served with a special dipping sauce. It’s one of the most frequently ordered dishes at Japanese restaurants, but is also very easy to make at home. Try doing this for a delicious and budget-friendly dinner. Tempura-ko, tempura flour, is the solution for producing the crispiest result in traditional tempura preparation. This tempura batter mix makes it easy to prepare tempura at home. Just add water to the mix, coat your favorite ingredients and fry until crisp.
• Ingredients: Unbleached Wheat Flour, Cornstarch, Baking Soda, Dried Whole Eggs, Soy Lecithin, Riboflavin
• Contains: Egg, Wheat, Soybeans
• Kosher Certified
• 10 oz (280g)
• Shelf Life: Approx. 360 days
• Manufacturer: Miyako
• Country of Origin: United States
1. Use iced or cold water.
2. Cooking too much tempura in one batch overcrowds the pan or deep dryer and lowers the temperature. This will lead to oily, soggy tempura. Just fry about 4 to 5 pieces at a time.
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