|by Malcolm Gluck|
Following last year's hugely successful re-launch of the bestselling Superplonk brand, Superplonk 2002 returns in its new-format all-in-one version.
Tip: Try batter cornstarch for more results.
Results 1 - 10 of 17 for tempura batter cornstarch
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Sift together. Stir ... and stir into batter. Dust fish, ... flour. Dip into Tempura batter and fry ... peppers, cucumbers and carrots. All are good fried.
Separate eggs. Beat ... all ingredients together and beat only until smooth. Dip fish in flour, then dip into tempura batter. Fry in hot oil. Serves 4.
Stir dry ingredients, stir in water and egg and beat until smooth. Good for shrimp, fish fillets, finger steaks or raw vegetables. Coat and deep fry.
Mix well. Dip fish into batter and fry in deep fat or oil until golden brown.
Mix yolks with ... Fold into above batter. Cut onion ... zucchini into bite-size pieces. Deep fry after dipping in batter at 425 degrees until golden brown.
Mix together. Refrigerate. To each cup of dry mix, add a few drops of oil and water to desired consistency. Note: if you don't like the taste of ...
Sift flour, cornstarch, baking powder, ... degrees. For fish and shrimp: Add 2 tablespoons of Old Bay seasoning. This batter can also be used for veggies.
Mix all together. Use hot oil. Good for meat, vegetables, etc.
1. Place water ... obtain a smooth batter. 2. Roll ... of food in cornstarch and then place ... After coating with cornstarch and dipping in batter, fry.
Pour water into ... frequently. Thicken with cornstarch paste (2-3 tablespoons ... so that the tempura batter will stick. Sift ... Serve on a bed of rice.
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