As promised, this is the tempura mixture and I felt that it ticked all the boxes the kind of tempura batter should be like… i.e. light & crunchy. Of course, I didn’t come up with this concoction (d-uh); I was flipping through, checking out and drooling over a friend Instagram food page (@lennardy check him out) and saw one recipe that I actually CAN do. Yes, he is notorious amongst the other Masterchef Asia contestant (We have Leong and Madhatter too who are crazy with their flavours) to come up with oh-so-finely plated dishes. Oh well, enough of that.

Let’s just dive into the recipe that is NOT by me.


1 cup of cake flour

1 cup of corn flour

1 tsp of baking powder

Cold soda water (adjust accordingly – light and not clumpy)

Beaten egg

  1. Mix all the dry ingredients with the cold soda water and add tiny of that beaten egg (thats according to Lennard but I pour the whole damn thing)
  2. Mix it but don’t overwork it. He said, ‘you don’t want too much gluten to develop’.
  3. Then you keep it cold by putting the bowl under ice water and use immediately.
  4. Voila, there you go ; your tempura batter.


  1. Batter : If you are planning to make a small batch of tempura, reduce the ingredients by half. Dont think about keeping it in the fridge and use it later in the evening or night. Just make it when you want to have it.
  2. Cold soda water : Instead of using just plain cold water, using soda water in a batter; the bubbles will create pockets of air  (trapping water droplets in the process) that expand under heat, giving the final product a lighter texture (this is all according to a food scientist at University of Illinois ; Kevin Ryan). Thanks sir for the explanation. So, try this cold soda water instead of water.
  3. Salt ? : Salt it after you fry the veggies / seafood tempura.



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