The China Thrillers Series

 Peter May's LATEST NEWS

BUY Peter May's China Thrillers
signed and personally inscribed

 Try Peter May's

 ALL ABOUT Peter May:
biography, background, interviews

Find out about Peter May's
Creative Writing Courses in France

 ARTICLES by Peter May

REVIEWS of Peter May's work 

 the firemaker

 the fourth sacrifice

the killing room 


 the runner

chinese whispers

 CONTACT Peter May

back to HOME PAGE

Tempura Batter

(For Prawns, Fish, Marinated Chicken or Vegetables)

This is a wonderful, light, crispy, so-easy-to-make batter that can be used for just about any meat, fish or vegetable. Spicy and savoury dips will cling to it to enhance the experience.



2 egg yolks
200ml/7fl oz iced water
100g/4oz sifted plain flour
extra flour for dusting ingredients

1) Lay out the ingredients to be cooked and, just before cooking, dust with flour, shaking off any excess.

2) Prepare the batter. Place the egg yolks in a mixing bowl, add the iced water, and mix very light. Do not beat. Add the flour all at once. Mix very lightly with chopsticks. The batter will be very lumpy.

3) Heat oil for deep-frying in a saucepan to 170 degrees C (325F).

4) Dip the food in the batter and place in the hot oil. Deep-fry for about 3 minutes until golden. Continue until all the ingredients are cooked, frying only a few at a time.

5) Drain the cooked pieces on kitchen paper. Serve on a warm platter with dipping sauces and condiments.

Return to top of page

Return to Batters