Tempura BatterFish & Prawn

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We've had many requests for a gluten free batter and one that would taste as good as the rest of our products in the Fogdog range.

It was a challenge, as gluten free generally doesn't taste great!

So we came at it from a different direction - the best tempura has low gluten, so let's make a damn good tempura batter that is gluten free.

It took us a while but here it is, a tasty, gluten free tempura that doesn't taste like it's gluten free!

The whole family will enjoy this. A light batter that can be used for fish, seafood or vegetables.

Recommendation:
1 Cup Tempura Batter Mix
3/4 Cup Cold Water

Or

125g Tempura Batter Mix
180ml Cold Water

Cooking Directions

  1. Use a wok, ideally with a draining tray. Fill with enough rice bran oil (approx 1L) to float the ingredients. Heat the oil to a high temperature.
  2. Place ice cubes into a small jug of water. Let stand for a while. Mix a measure of tempura batter with iced water until the consistency of runny cream. It should fall completely off your whisk.
  3. Place your vegetables, fish or seafood into the batter.
  4. Test the oil with a little batter to ensure very hot.
  5. Carefully lower ingredients into oil. Don't over crowd.
  6. These will cook very quickly (approx 1 min). When batter turns pale-golden it's ready. Fish and seafood is virtually in and out!
  7. Let oil drain from the cooked tempura before serving.
  8. Regularly remove 'floaties' from the hot oil in between batches.

Cooking Tips

  1. Use the freshest ingredients you can find.
  2. Dry the surface of the ingredients you’re battering completely.
  3. Use ice cold water for your batter, and don't mix it much.
  4. If your batter isn't fluffy and crispy when cooked then add more water to your mixture.
  5. Don't cook too much at one time.

Recipes

The Ultimate Tempura... That's Gluten Free...

Gluten Free Fish with Salad

Gluten Free Tempura Prawn with Salad

Gluten Free Banana Tempura Dessert

Gluten Free Tempura Mushrooms

Tempura Broccoli

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