Tempura batter



Tempura refers to Japanese deep fried, batter-deeped seafood or vegetables. The word tempura or tenpura, in Japanese, come from a Latin expression “ad tempura cuaresmae” which means in time of lent. In fact, batter-coated deep frying was introduced to the Japanese by Catholic Portuguese missionaries during the 16th Century.
Nowadays, a wide variety of ingredients are used in tempura, from seafood to vegetables, fish, tofu and fruits even buckwheat noddles, ice-creams and bananas.
It is also an interesting, type of batter for people with intolerance to the gliadin protein as the rice flour used in the batter is gluten free.


There is a recipe for tempura batter :

  • 0.400g Rice flour.
  • 1 Egg yolk.
  • 0.100g Iced water.


It is very simple, as traditionally a good tempura batter must have lumps, you don’t have to worry about them.

Just mix all the ingredients in a bowl with a whisk. Be careful though, you may not need all the water as the right thickness is like the one of creme fraiche or yoghurt. Allow to rest for 1 hour.






It is easy to use, pre-heat your frier to 140 degres celsius, coat the dry ingredients in the batter and deep fry them, 2 or 3 at the time, for 3 to 4 minutes.







Ice-cream tempura (They love it in Japan!)


“Talk doesn’t cook rice”
Chinese proveb


Dairy free/Glten free/ Vegetarian/ Vegan

3 comments:

  1. Laura Collis said,

    how about ounces and pounds for us metrically challenged folks?

    on 25 July, 2007  


  2. Peter A said,

    Looks like 1 cup of water and 1/3 cup of rice flour, more or less. I haven't tried it yet, but I saw another similar recipe, and that was the conversion I worked out. HTH...

    on 25 July, 2007  


  3. David Harkness said,

    0.400 grams of rice flour would be around 1/2 teaspoon, and 0.100 grams of ice water would be a little less than one drop. Something tells me this recipe wasn't entered properly.

    on 06 January, 2009