Beer Batter

Ingredients:
Self-Raising flour, 150g
Plain flour, 150g
Sugar, 1tsp
Salt, pinch
Egg, beaten, ~60g size, 1 unit
Beer, 375ml



Method:
1. Lightly coat items to be beer battered before deep fry with SR flour.

2. Prepare beer batter.  Mix dry ingredients together with beaten egg.  Add in beer last and mix well to achieve smooth batter that does not easily drip off item to be coated.

3. Deep fry.  Ensure there is at least 2 inches deep of oil in pan.  Reccomended to deep fry at ~190 degC.

Japanese Tempura Flour Batter

Source: http://japanesefood.about.com


This batter recipe can also be used to make both tempura and kakiage dishes. 

 

Ingredients:
Egg, ~60g size, 1 unit
Iced water, MUST BE VERY COLD, 240ml (or ~1 cup)
Plain flour, sifted, 100g (or ~ 1 cup)



Method:
1. Beat egg in a bowl, then add in iced water.

2. Add in flour and mix well lightly.  DO NOT over mix the batter.

3. The batter is now ready for use.  Refer to cooking tip on how to make crispy tempura dishes.

Sam Leong's Tempura Flour (脆浆粉)

Source: Good Food Fun Cook 餐餐宝, 餐餐好 Episode 3

This recipe is for tempura flour used in preparation of coating batter for deep frying purpose. 

Ingredients:

Plain flour, 2 cups + ½ tsp (or ~200g)

Glutinous rice flour, 2 tbsp (or ~20g)

Corn starch flour (生粉), 2 tbsp (or ~20g) 

Baking flour (发粉), 4¼ tsp (or ~16g)

Soda Bicarbonate (苏打粉), ¾ tsp (or ~3.2g)

Water, to make batter, amount depends on desired batter thickness after frying

Method:

1. Mix all dry ingredient together with a whisk.  This flour mixture can be kept for 1-2 mths if stored in air tight container and stored at cool places.

2. Add water to flour mixture slowly and stir well with whisk till batter of desired consistency is obtained. 

3. If desired end product after deep frying to have a thin batter crisp, add in more water.