tempura batter recipe

Tempura batter

Tempura must be one of our favorite indulgences and is all about the batter. You can cook almost any vegetable or shellfish tempura style. The crunch and bursts of flavor are seriously morish. Prawns are the real indulgence.

What you need

Peeled large prawns (leave the tails on
Kingklip strips (3-4cm wide, 6-8cm long)
Flour seasoned with salt for dusting


2 egg yolks
300ml iced water
2 cups flour
1 teaspoon salt

The process

Heat oil in a wok or pot and make the batter just before using, it is important to have the batter cold when it hits the oil.

Whisk the yolks and ½ the water together, sift in the flour and salt and stir lightly with chopsticks, add the rest of the water and mix to a smooth batter.

Dip each prawn or piece of fish in the seasoned salt, dip in the batter and then straight into the hot oil for 2-3 minutes or until golden brown and crisp.

Remove from the oil and drain in a sieve over a pot, don’t place on absorbent paper, they will lose their crispness.

Serve with soy sauce with some grated ginger for dipping.

Chinese food at its best, make a lot…

Salmon Teriyaki

teriyaki salmon

This Chinese food classic is just melt in the mouth tender from marinating. We usually have this as a starter but can be a fabulous main dish.


Generals chicken

chicken recipes

This is Asian food heaven, battered pieces of chicken smothered in a sweet and spicy sauce, just looking at should get your mouth watering. It’s a bit like fiery sweet and sour chicken and if you are anything like me, fried Asian ior Chinese foods are a real treat.

What you need

500g boneless chicken thighs cubed
1/3 cup cornstarch
2 eggs beaten
Oil for frying


2 teaspoons cornstarch
2 tablespoons rice wine vinegar
1/4 cup soy sauce
2 tablespoon sugar
2 teaspoon finely chopped garlic
2 teaspoon finely grated ginger
1/2 teaspoon black pepper
1/2 tablespoon crushed red chili pepper

The process

In a large bowl, thoroughly mix the cornstarch and the eggs then add the chicken cubes and ensure that each pieces is well coated.
In a large pot or wok, heat oil to 180 celsius and fry the chicken pieces in small batches until golden.

Set the chicken pieces aside and start the sauce.

In a large saucepan add all the sauce ingredients and cook on a medium heat until it begins to thicken. Remove from the heat, add the chicken pieces and toss around for about 2 minutes to coat each morsel.

Serve immdeiately over rice.