Crispy tempura batter

    5 min

    This recipe creates a wonderfully light and crisp batter. Use it to batter prawns, chicken, onion rings, vegetables or anything you fancy. There is enough batter here for eight prawns.

    239 people made this

    Makes: 2 - 3 servings

    • 4 tablespoons plain flour
    • 80ml ice water
    • 4 tablespoons cornflour
    • 1 egg yolk
    • 1/4 teaspoon salt
    • 1/4 teaspoon caster sugar
    • 1 teaspoon sesame oil
    • 1/2 teaspoon baking powder

    Prep:5min  ›  Ready in:5min 

    1. Mix all the ingredients together in a medium-sized bowl until thoroughly combined.
    2. The batter is ready to be dipped with seafood, vegetables or meat. Make sure that the item to be battered is dry, then dip into the batter and fry in hot oil (190 degrees C) for 1 1/2 minutes or until golden and crisp.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (3)


    This made a nice crispy batter, although I thought it tasted a bit 'eggy'! Was good with broccoli and cauliflower, will probably use this recipe again.  -  28 Dec 2012


    The best i have made so far, my only problem was it needed a little more ice water than stated. Not eggy at all. I will have another go. It went down really well with my crispy seaweed (first attempt, brilliant) and my fried rice with ginger. Great.  -  05 Nov 2014


    Agree with Lisalou65 this is great, I have made Tempura before and this is a nice thick crisp recipe, not eggy at all. Will use again.  -  19 Mar 2016