Tempura Batter Mix, 24.6 oz. Tempura Flour for Shrimp Tempura, Extra Cri Tempura Mix. Tempura Powder Fish Batter for Tempura Shrimp, Seafood and Vegetables. No MSG. 24.6 oz (700g). By MisoBoom.

Tempura is a popular Japanese dish of vegetables and seafood coated in a very light and airy batter and deep fried to perfection. Tempura has the perfect, light and cri texture that makes juicy, tender shrimp or soft, flavorful veggies much tastier and more flavorful and fun to eat.

Our tempura batter mix is simple and easy to use! Just add water and you have top quality tempura batter for restaurant grade tempura deep frying dishes in your very own kitchen. Impress your family and friends with tasty, cri, mouthwatering, deliciously homemade tempura dishes!

Nearly anything you can deep-fry is a good candidate for tempura deep frying. Shrimp Tempura is probably the most popular form of tempura. Use Tempura to add crispiness and flavor to all types of seafood. shrimp, prawn, squid, whitefish, seabass, cod, catfish, scallop, crab and much more.

Tempura is for vegetarians too! Many vegetables taste great in tempura batter coating. Batter up and deep fry veggies like broccoli florets, onion rings, shiitake mushrooms, spinach leaves, sweet potato, pumpkin, carrots, bell peppers, egg, green beans, bamboo shoots. The sky is the limit!

For best tempura results, use thin slices or strips of vegetables or seafood dipped in the batter, then briefly deep-fried in hot oil. Best oil temperature is between 330 and 350 degrees. Hotter oil will burn tempura and cooler oil will make soft soggy tempura. Fry for 3 to 4 minutes until golden brown.

• Tempura is a popular Japanese dish of vegetables and seafood coated in a very light and airy batter and deep fried to perfection. Tempura has the perfect, light and cri texture that makes juicy, tender shrimp or soft, flavorful veggies much tastier and more flavorful and fun to eat..
• Our tempura batter mix is simple and easy to use! Just add water and you have top quality tempura batter for restaurant grade tempura deep frying dishes in your very own kitchen. Impress your family and friends with tasty, cri, mouthwatering, deliciously homemade tempura dishes!.
• Nearly anything you can deep-fry is a good candidate for tempura deep frying. Shrimp Tempura is probably the most popular form of tempura. Use Tempura to add crispiness and flavor to all types of seafood. shrimp, prawn, squid, whitefish, seabass, cod, catfish, scallop, crab and much more..
• Tempura is for vegetarians too! Many vegetables taste great in tempura batter coating. Batter up and deep fry veggies like broccoli florets, onion rings, shiitake mushrooms, spinach leaves, sweet potato, pumpkin, carrots, bell peppers, egg, green beans, bamboo shoots. The sky is the limit!.
• For best tempura results, use thin slices or strips of vegetables or seafood dipped in the batter, then briefly deep-fried in hot oil. Best oil temperature is between 330 and 350 degrees. Hotter oil will burn tempura and cooler oil will make soft soggy tempura. Fry for 3 to 4 minutes until golden brown..