Japanese Tempura batter



Application :

This high viscosity batter is applied where breadcrumbs are not to be used.

Use :

Can be used for potato, fish, cutlets, burgers, cauliflower, baby corn etc. FOR FRESH SERVINGS

Method :

Mix Tempura / Fish batter in COOL water in 1:1.6 to 1:2 ratio as suitable, & beat the mixture for 15-20 minutes with the help of beater or manually. Salt & seasonings can be added as required during beating. Apply batter directly to the product & serve after frying.

Additional information

Net Weight

500 g


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