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Tuesday, April 9, 2013

Crispy batter for deep frying

This is my version of crispy batter. This batter is suitable for thin coating especially for deep frying vegetables. I guess this batter is good for Japanese Tempura too.

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The ratio of water, self-raising flour and rice flour is 1: 0.5 : 0.1

Crispy batter for deep frying
(recipe source: by Sonia aka Nasi Lemak Lover)

100g water
50g self-raising flour
10g rice flour


  1. Mix rice flour and self-raising flour together in a mixing bowl.
  2. Add in water slowly, stir till mix well, rest for 10mins.


Mel said...

Thanks for sharing. Some crispy batter called for beer and yeast too but yours sounds easy in ingredients.

Phong Hong said...

I want to try this batter for frying vegetables. Thanks for the recipe :)

ling yuen chin said...

刚刚才想明天要炸sweet potatoes吃呢!

Anne Regalado said...

Oh good ! No beer :D Will try your recipe sometime .

Casey said...


Preety said...

great all multi purpose recipe..

Nami | Just One Cookbook said...

Going to keep this recipe around and will give it a try!

Small Kucing said...

Thanks :)

mui mui said...

Ah Chi,
Thanks for sharing.

Caca said...

I am using your recipe for fried nian gao.

Anonymous said...

Thanks for sharing it..I've been searching and thinking what exactly the ingredients to make crispy batter for years..hahaha
Thanks sonia (^_^)

xiaofenghuang said...

Wow,great recipe!

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