Try Tempura Batter on traditional ingredients... Tempura Shrimp
  • Seafood - Shrimp, Scallops, Calamari, Crab
  • Vegetables - Bell Pepper, Kabocha Squash, Carrots, Green Beans, Asparagus, Yams, Mushrooms, Eggplant, Zucchini
As a variation, try Tempura Batter on...
  • Chile Rellenos
  • Banana Slices
  • Ice Cream (for fried ice cream)
  • Onion Rings
  • Apple wedges

You can coat most foods with tempura batter so experiment and try something new.

For a unique flavor instead of mixing tempura batter with water, try beer, wine, soda, milk, buttermilk or any type of liquid. Add spices to create a local signature batter. Try adding a touch of red pepper and then use beer instead of water for a spicy beer battered tempura. Great on fish or chicken.

For best results –

  1. Dust the protein or vegetable in DRY Upper Crust Tempura Batter mix and shake off excess
  2. Then dip in prepared tempura batter made with water, beer, buttermilk or any liquid
  3. Immediately deep fry in hot oil at 350° until done. For extra laciness after the coated product starts to float on the surface of the oil, lightly drizzle extra batter onto the coated product while still in the fryer.

Do not over blend tempura batter, a light mixing until all the batter is moist is perfect. Some unmixed batter lumps are good and provides the finished product with a unique look and texture.

For an extra crispy texture, roll in Upper Crust Panko after step #2 and fry as usual. The Panko & Tempura combination creates a light and crispy finished product, which will also hold its crispy texture for extended periods. Great for takeout menus.

For more Japanese and American recipe ideas, visit our Recipe Suggestions.

Tempura Fish Sandwich
Tempura Shrimp
Tempura Green Beans
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