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


Method


  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.

12 comments:

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!
你的食谱我抄下了,谢了!

Anne Regalado said...

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

Casey said...

谢谢你的点子!

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.
mui

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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