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Making tempura batter

85g Plain Flour (sifted)
1 tbsp Cornflour (sifted)
½ tsp Fine Sea Salt
200ml Ice-Cold Sparkling Water

Mix this just as you are about to cook.

Sift plain flour and cornflour with sea salt into a large mixing bowl. Whisk in the ice-cold sparkling water along with a few ice cubes, but don’t over beat it. It doesn’t matter if there are a few lumps. Use immediately.

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To keep it crisp; Don’t over-mix it or let it stand, keep the batter ice-cold and the oil hot. Don’t fry too many pieces at once as this will reduce the temperature of the oil.

This can be used to make vegetable fritters or to coat meat, fish or prawns. I used it to make an alternative batter for my sweet and sour chicken recipe.

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