Recipe

Method

1. Prep either your meat, vegetable or fish pieces into thin slices or small chunks ready for frying

2. Mix all batter ingredients together and gently add ice water while stirring any lumps out (being careful not to over stir)

3. Once the batter reaches required consistency (coats your finger when dipped in) dip prepped meat, fish or vegetable in batter and deep fry in hot oil immediately. Cooking time will depend on product (meat, fish or vegetable) and size of pieces but the batter is done when it reaches a light brown colour and has up a little.

Serve immediately

Recipe Tester Notes: If using on vegetables take into account the normal cooking time of the vegetable and adjust the size of the pieces accordingly (longer to cook smaller the pieces). When cooking tempura the oil is kept at a lower temperature than normal (170 C-180 C). This is around a medium high heat- we tested the temperature by dropping in a bit of the batter and removing after the cooking is complete.