Portly Cooks | Tempura


I love Tempura, well to be fair anything battered is pretty amazing, tempura has a lightness and crunch that makes it particularly awesome.

  • A selection of Seafood/what ever you fancy battering
    • I used; Prawns, Scallops, Courgette and Broccoli
  • 1 Egg
  • 1/3 Cup Flour
  • Water

You’ll make more batter than you need but it needs to be thin so that it can crisp up properly. Whisk the egg and then add about a cup of water, gradually add the flour until you get the consistency of very loose pancake batter.  Dust the things you want to batter in flour and then dunk in the batter mixture and then into hot oil.


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