Comments on: Tempura batter recipe https://www.tasteasianfood.com/tempura-batter-recipe/ Asian Food Recipes and Techniques Fri, 10 Mar 2023 04:48:25 +0000 hourly 1 https://wordpress.org/?v=6.2.3 By: KP Kwan https://www.tasteasianfood.com/tempura-batter-recipe/comment-page-2/#comment-33548 Fri, 10 Mar 2023 04:48:25 +0000 https://tasteasianfood.com/?p=25385#comment-33548 In reply to Jayne.

Yes, You can use gluten-free rice flour.

]]> By: Jayne https://www.tasteasianfood.com/tempura-batter-recipe/comment-page-2/#comment-33547 Fri, 10 Mar 2023 03:31:10 +0000 https://tasteasianfood.com/?p=25385#comment-33547 Can I use gluten free flour?

]]> By: Aspen Ballas https://www.tasteasianfood.com/tempura-batter-recipe/comment-page-2/#comment-33059 Fri, 13 May 2022 04:45:01 +0000 https://tasteasianfood.com/?p=25385#comment-33059 I just tried your recipe and it was excellent! My family was blown away. I appreciate the details and care that you put into your instructions. Thank you!!!

]]> By: KP Kwan https://www.tasteasianfood.com/tempura-batter-recipe/comment-page-1/#comment-32992 Sun, 13 Mar 2022 01:12:32 +0000 https://tasteasianfood.com/?p=25385#comment-32992 In reply to Edo.

The amount of flour in the recipe is 160g of flour, hence I need to multiply 1.6x for all the ingredients, assuming the ratio of all the ingredients is based on 100g of flour.

]]> By: Edo https://www.tasteasianfood.com/tempura-batter-recipe/comment-page-1/#comment-32990 Sat, 12 Mar 2022 20:11:23 +0000 https://tasteasianfood.com/?p=25385#comment-32990 In reply to KP Kwan.

@KP Kwan, Hi Kwan, your recipe is explained in great detail. Thank You…..I will use this recipe in the next few days, I failed with 2 other recipes..hahaha

question: On the Del persons question you said to multiply it by 1.6…..why 1.6??
Thank you:)

]]> By: KP Kwan https://www.tasteasianfood.com/tempura-batter-recipe/comment-page-1/#comment-32963 Tue, 22 Feb 2022 01:11:43 +0000 https://tasteasianfood.com/?p=25385#comment-32963 In reply to Steve.

Thank you 🙂

]]> By: Steve https://www.tasteasianfood.com/tempura-batter-recipe/comment-page-1/#comment-32962 Mon, 21 Feb 2022 22:51:35 +0000 https://tasteasianfood.com/?p=25385#comment-32962 Excellent article! I followed directions exactly. Cooked small Indian eggplant,
Mexican squash, and shrimp. Best to eat right out of the fryer. Perfect texture inside and out. Your recipe is a keeper.

]]> By: KP Kwan https://www.tasteasianfood.com/tempura-batter-recipe/comment-page-1/#comment-32919 Mon, 24 Jan 2022 01:04:41 +0000 https://tasteasianfood.com/?p=25385#comment-32919 In reply to Del.

If you use the same ratio (100g flour, 180ml ice water, and 45g egg) times 1.6x, it will be
160g flour, 288ml water, and 72g egg. It is the same ratio I use, except I reduce the egg in the main recipe from 72g to 45g, as one egg is 45g, so I choose to use one instead of 2 eggs.

]]> By: Del https://www.tasteasianfood.com/tempura-batter-recipe/comment-page-1/#comment-32918 Sun, 23 Jan 2022 22:19:32 +0000 https://tasteasianfood.com/?p=25385#comment-32918 Above you said My magical ratio is 100g flour, 180ml ice water, and 45g egg. But the main recipe on here is another one. Which one do you recommend today

]]> By: KP Kwan https://www.tasteasianfood.com/tempura-batter-recipe/comment-page-1/#comment-31622 Tue, 02 Mar 2021 00:39:05 +0000 https://tasteasianfood.com/?p=25385#comment-31622 In reply to Suhail Ainapore.

I am glad that you like it and enjoy your tempura!

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