How to cook

1. make tempura batter

Put 100g tempura flour in a bowl, pour 180ml cold water and mix lightly. 
*Do not overmix, but just enough to leave a little tempura flour.

2. Check the temperature of the oil.

Pour oil into a deep frying pan and heat to about 170 to 180 degrees Celsius. 
Drop a few drops of the tempura batter you just made into the oil, and when it sinks to the middle and immediately rises to the surface, it is at the right temperature.

3. Dip the ingredients in the batter and deep fry.

Dip the ingredients in the tempura batter you just made and deep fry them in oil. 
When the batter is crispy and the bubbles coming out of the tempura are small, the tempura is ready.
*If you fry too many ingredients at once, the oil temperature will drop and the finished product will not be crispy. Try to fry a small amount at a time, dividing it into several portions.

Nutrition facts Per 100g
Energy:355.0kcal Protein:8.70g Fat:1.40g Carbohydrate:76.80g Salt equivalent:0.51g

Allergic ingredients
Wheat

Expiration date
12 month *From the date of manufacture If opened, use up within 1 month.