GOGI Tempura Flour(80 g.)

Gogi Tempura Batter Mix is the foundation in making tempura battered food. The batter mix is known for its low gluten content. The batter is mixed with ice cold water and only stirred a little, leaving some lumps in it. This allows it to be light and fluffy as well as very crispy.

The main ingredients used with tempura batter are meat, seafood and vegetables. Pork, chicken and beef are popular as well as prawns and sliced vegetables such as carrots. There is the option similar to the Japanese way of cooking with tempura and that is to make battered ice cream.

To mix to the batter, use the cold water and stir until it is thick enough to coat the meat or vegetable but not too much as it will cause the activation of the gluten which makes the dough chewy. It should be light to keep it crispy. Heat the oil up in a pan or deep fryer.

The batter mix is deep fried in oil and this process allows the cooking time to be very low. Even when the battered food is removed from the heat, it remains tasty and crisp even when it has cooled down.

Tempura battered food is enjoyed all over the world, not just in Thailand or other Asian countries. There are many lovers of the crisp, delicate food and with the addition of a side dip and eaten with chopsticks it gives the whole atmosphere of Asian cooking. Eaten with rice or on its own, tempura