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Tempura batter is a typical preparation of Japanese cuisine used to fry vegetables and seafood. Its light and crisp texture makes this side dish perfect to accompany many main courses.


Break the eggs into a medium-sized bowl with 20 cl of cold water and beat until the mixture is well combined
Add the flour without sifting it and beat (if possible with chopsticks) until the mixture is just combined
Be careful not to beat too much
Bowl
Whisk
Giappone
| Energy (kcal) | 220.14 |
| Carbohydrates (g) | 31.09 |
| of which sugars (g) | 0.96 |
| Fat (g) | 5.96 |
| of which saturates (g) | 1.8 |
| Protein (g) | 11.91 |
| Fibre (g) | 0.94 |
| Salt (g) | 0.23 |