Tempura Batter


Photo: flickr user David Ooms
Print this recipe

Ingredients

quart WATER, ICE
11 EGGS SHELL
pound FLOUR GEN PURPOSE 10LB
ounce BAKING POWDER
2 ounces SALT TABLE 5LB

Preparation

1
SIFT TOGETHER FLOUR, BAKING POWDER, AND SALT INTO MIXER BOWL.
2
ADD WATER TO BEATENED EGGS.
3
ADD MIXTURE TO DRY INGREDIENTS; WHIP AT HIGH SPEED UNTIL SMOOTH.
4
NOTE: 1. IN STEP 2, 5 1/2 OZ (1 1/2 CUPS PACKED) DEHYDRATED EGG MIX COMBINED WITH 1 3/4 CUPS LUKEWARM WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE NO. A-8.
5
NOTE: 2. USE BATTER IMMEDIATELY. DO NOT SAVE.
6
NOTE: 3. FRY IN SMALL BATCHES. TEMPURA-FRIED FOODS LOSE CRISPNESS IF ALLOWED TO STAND ON STEAM TABLE.
7
NOTE:
8
BATTER MAY BE USED FOR TEMPURA-FRIED SHRIMP (RECIPE NO. L-137-1 AND FRIED ONION RINGS (RECIPE NO. Q-35-2).
9
SERVING SIZE: 2 TABLESPO

Tools

.

Tags:

Asian
oriental

Yield:

6.0 servings

Added:

Sunday, February 14, 2010 - 1:45am

Creator:

Anonymous

Related Cooking Videos