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Prawn and Calamari Tempura

Yesterday I showed you how to make Tempura Flour. I use this formula in various deep fried dishes. It gives beautifully crunchy texture to the food. Today it’s time to put this tempura flour to test!

Tempura 3

Usually tempura batter is made with eggs and flour with some seasoning and super chilled water. It’s very easy and wonderful. I love having tempura on the side of my rice meal with lots of dips and salad.

Tempura 1

This instant tempura flour is simply a cheat. It allows me to make hot delicious crispy dishes in minutes. All I need to do is adding salt and ice cold water into the flour and briskly stir to create some batter. Ah, and then the deep fry part. I love working with fresh ingredients. I almost don’t want to add too many seasonings into it because the natural flavor is so amazing.

Tempura 5

Prawn and Calamari Tempura


10 prawns-peeled and deveined

3 Calamari- cleaned, washed and sliced into rings

1 1/2 cups Tempura Flour – See the recipe here

1 cup ice cold water with some ice cubes in it

1 tsp salt

2 1/2 cups oil for deep frying


Tempura 2

In a bowl, mix tempura flour, salt and ice water, and then roughly stir until combined. Do not over mix.

Heat oil the pan for frying. The oil should be medium heat.

Add the prawns and calamari rings into the batter and deep fry them until golden. Add them one by one and do not overcrowd the pan.

Serve hot with your favorite dips. I served them with Nori Tartar Sauce.

Tempura 4


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