A Tempura batter is used in many recipes and yet to some extent it is shrouded in mystery. The good news is that it is a surprisingly easy batter to prepare. There is however one rule that should be followed at all times. Stick to it and you can rest assured that your Tempura batter will turn out as intended each and every time.

Tempura Batter Rule

Whenever making a Tempura batter it is always best to thoroughly sift and combine the dry ingredients (lemon myrtle, corn flour and self raising flour in this recipe) prior to adding the liquid ingredients.

Ingredients

• 2 Limes
• 1 Cup each of Soda Water and Self Raising Flour
• ½ Cup of Corn Flour
• 3 Teaspoons of Lemon Myrtle
• Freshly Ground Sea Salt and Black Pepper

Method

1. Add the lemon myrtle, corn flour and self raising flour to sifter and then sifting them thoroughly into a glass mixing bowl or even into a stainless steel mixing bowl
2. After the first sifting pass return the dry ingredients to the sifter and resift them. Continue repeating this procedure until there are no longer any lumps in the mix and the ingredients are thoroughly combined.
3. The next step is to combine the wet and the dry ingredients. Do this by gradually whisking the soda water into the dry ingredients. Note that it is critical that you gradually add the soda water to the dry ingredients and not vice versa.
4. Once these ingredients are combined; season the mixture with freshly ground sea salt and black pepper. Do remember to keep stirring as you do so.
5. Continue stirring until you are satisfied that all of these ingredients are thoroughly combined and evenly dispersed throughout the mixture

Your batter is now ready to go.