Peter May author of The Lewis
Peter May
                author of the Lewis Trilogy
Peter May author of The
                Lewis Trilogy
latest news
videos about
French site  Spanish page  Dutch pages
The Lewis Trilogy
The China Thrillers
The Enzo Files
Other writing
Site Map

Tempura Batter

(For Prawns, Fish, Marinated Chicken or Vegetables)

    This is a wonderful, light, crispy, so-easy-to-make batter that can be used for just about any meat, fish or vegetable. Spicy and savoury dips will cling to it to enhance the experience.



  •                 2 egg yolks
  •                 200ml/7fl oz iced water
  •                 100g/4oz sifted plain flour
  •                 extra flour for dusting ingredients

                1) Lay out the ingredients to be cooked and, just before cooking, dust with flour, shaking off any excess.

                2) Prepare the batter. Place the egg yolks in a mixing bowl, add the iced water, and mix very light. Do not beat. Add the flour all at once. Mix very lightly with chopsticks. The batter will be very lumpy.

                3) Heat oil for deep-frying in a saucepan to 170 degrees C (325F).

                4) Dip the food in the batter and place in the hot oil. Deep-fry for about 3 minutes until golden. Continue until all the ingredients are cooked, frying only a few at a time.

                5) Drain the cooked pieces on kitchen paper. Serve on a warm platter with dipping sauces and condiments.

Peter May's
                                      Media Room
information for journalists