History of Tempura
Historically, tempura originated from Portugeuse missionaries in Japan around the 16th century. These missionaries introduced a dish called peixinhos da horta that they would eat during meatless “Ember days.” This dish eventually evolved into tempura, which comes from the Latin word “tempora” and refers to a time of fasting. There are also a number of theories surrounding the etymology of tempura, which adds to the dubiety. Some sources believe the word tempura comes from ‘tempero’, which means ‘seasonings’ or ‘spices’ in Portuguese, while some cited the definition from Kanji (Japanese-Chinese characters).
Tempura is a wet batter associated with Japanese cuisine, vegetables and seafood coated in a very light and airy batter and fried to perfection. Then served with a special dipping sauce. A basic and authentic tempura batter is fairly simple in ingredients. It typically includes three main ingredients: eggs, all-purpose flour, and water.
However, these days you can add different types of ingredients to add flavor (such as beer) or improve the texture. Nearly anything you can deep-fry is a candidate for tempura batter. Shrimp tempura is the best known, and chicken tenders or fish fillets work, too. For vegetables, try bell peppers, broccoli, eggplant, mushrooms, and sweet potatoes. The batter can even be used to make onion rings. Serve the tempura with your favorite dipping sauces and enjoy as an appetizer or light meal. Tempura batter absorbs less oil than some of its heavier counterparts, making it a healthier option for deep-frying and giving the dish a less greasy finish.
Our Tempura Batter Mix is crafted by a blend of two high quality flours, salt, wheat starch, baking powder and a secret ingredient. Our Authentic Tempura Batter will deliver a lacier and crispier texture compared to your current batter. Our tempura batter mix has zero MSG, eggs, unnecessary flavoring, or preservatives. Simply add water to create a classic tempura batter that will contend with the best tempura. Compare our Authentic Tempura Batter Mix and taste the difference. Your customers will appreciate it.
- Easy to blend
- Extra crispy, lacy texture
- Stays crispy longer
- Mixes with water, beer, milk, or any liquid
- Egg-free and no MSG
II. Customize Your Tempura Batter
Since our Tempura Batter Mix is flavor neutral, it is also an excellent batter that can be mixed with any liquid for a light and crispy texture. Substitute the following liquids for water to add a signature twist to your menu:
- Club soda
- Coconut Milk
- Hot sauce and water
III. Storage information & Packing
Storage: Keep in cool, dry place away from direct sunlight.
Packing: 500g or as buyer’s request
IV. Are you interested in private labeling?
- Contact us, select your product and create your own private label.
- You can choose from the following lines: Flour & starchmix.
- Make your products unique while respecting the environment: choose your packaging with our different formats and 100% recyclable materials.
- Our graphic team can assist you with the creation of your brand with a captivating and eye-catching packaging, which will help your business grow, while respecting the norms and regulations of your country.
V. How to make Tempura.
1. Prepare ingredients such as prawns, fish fillets and vegetables, dry well. Keep chilled until use.
2. Pour 220ml of ice-cold water into a mixing bowl and add 1 packet (150g) of Tempura Batter Mix (Batter : Water ratio = 1 : 1.5). Do not overmix. The batter is perfect when small flour lumps appear at the surface of the batter mix.
3. In a deep frying pan, heat at least 5cm of vegetable oil to 170-180oC.
4. Dip the ingredients in the batter, then drain to remove excess. Place gently into the hot oil. Fry in batches to avoid lowering the temperature. Drain on a paper towel.
Serve immediately with soy sauce or dipping sauce. Always check food is thoroughly cooked before serving.