A special feature of tempura frying flour is stirring the flour with cold ice, when frying due to the temperature difference between cold flour and hot oil, the flour will have crispy and crunchy texture that adhere to the fried foods, creating a flavor of traditional Japanese food. The difference of Taky Tempura Frying Flour is that it fried all kinds of vegetables such as garland chrysanthemum, perilla, okra, pumpkin, eggplant, sweet potato…

INGREDIENTS:

wheat flour (93,45%), corn starch (4%), salt, pepper, sodium hydrogen carbonate (E500ii); L-sodium glutamate (621).

HOW TO USE

Step 1: Raw materials processing

Seafood (Shrimp, Squid…) 500g
Vegetables (Tungho, perilla…) 300g
Root crops (Potato, lotus root, onion…) 300g
Plants (Okra, pumpkin, bell pepper…) 300g
Mushrooms (Oyster mushroom, winter mushroom…) 300g

Step 2:

Use 30gr Taky Tempura powder, coat the prawns with a thin layer of dry powder

Step 3:

Use 70gr Taky Tempura powder and mix with it 110ml ice water and stir regularly. Dip product of step 2 into the batter
Note: Always keep the powder in cold temperature.

Step 4: