Japanese flour used for making deliciously light and crispy tempura. Great item for making authentic Japanese tempura (vegetables, seafood, meats).
How to use:
1. Mix 100g of this tempura flour with 160ml of water.
2. Heat up oil in a large pan to 160°C – 180°C.
3. Dip your prawns or vegetables in the batter, then cook in the oil until golden and crispy
Serve with tempura sauce.
Tip: Mix tempura flour with iced water for a lighter and crispier tempura batter
Named after the coastal city of Si Racha in Thailand, and traditionally a sauce used to flavour seafood, our tangy sweet and sour spice version is brilliantly versatile and packs a heat punch too! Experiment across a range of seafood, chicken and noodle dishes. Use as a spice rub, marinade or table seasoning.
If you’re into a healthy diet, why not try some healthy sea vegetables?
Seaweeds have a unique taste and texture that is light, refreshing and enjoyable. Fujikko Benri Wakame Dried Salted Seaweed can be used to make salads, soups and hot pots.