How To Make Tempura (Prawns, Pineapples, Hot Dogs…) with Erwan Heussaff and Chef Martin

If you were to summarize the process of making tempura, it seems pretty simple, right?

Mix up a batter, dip your protein/veggie in it, then fry. Easy!

But Erwan and Chef Martin wanted to go the extra mile and figure out if it’s possible make a batter mixture that will fit absolutely any food.

Find out if they succeeded:

Basic Tempura Batter:

1 cup cake flour

1/4 tsp Baking soda

1 cup ice cold water

1 pc egg

Potato Starch to dredge

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