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About This Product

Hime Tempura Batter Mix

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Product Description

Product of USA.

Preparation Instructions

Seafood and Vegetable Tempura: Large raw shrimp or prawns; shelled, leaving tails on, deveined and butterflied; Fish fillets, cut in 1-1/2 x 2-inch pieces; Raw scallops, if large, cut in half; Green peppers, cut in 1-1/2 x 2-inch pieces; Sweet potatoes or carrots, peeled and cut diagonally in 1/4-inch thick slices; Eggplant or zucchini, unpeeled and cut in 1/4-inch thick slices; Green beans or asparagus tips, cut into bite-size pieces; Onion rings. Drain seafoods and vegetables thoroughly on paper towels; arrange on large platter. Frying Oil: Pour vegetable oil for frying at least 2 inches deep into electric frying pan or deep, wide frying pan; heat to 350 degrees F. Tempura Batter: Measure 1-1/2 cups ice cold water into large mixing bowl. Sprinkle 2 cups Tempura Batter Mix evenly over water. With wire whisk, hand rotary beater or chopsticks, stir in mix quickly only until flour is moistened and large lumps disappear. Batter should be very lumpy. (Do not stir batter after mixing.) For Frying: To fry shrimp, hold one at a time by the tail and dip into batter. Drain off excess batter slightly and slide gently into hot oil. Repeat with 3 or 4 more shrimp, or other ingredients. Fry, turning occasionally, until light golden brown. Drain tempura on paper towels. Skim off pieces of cooked batter from oil with wire strainer occasionally.

Ingredients Unbleached Enriched Wheat Flour (Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Cornstarch, Leavenings (Sodium Acid Pyrophosphate, Sodium Bicarbonate).

Specification

Name	Value
Cuisine	Asian
Type	Batter
Height	6.15
Width	4.50
Depth	1.65
Weight	0.72

Safety Warning

This product contains wheat and is produced at facility that uses egg, soy and milk. Please follow the order mentioned above. There is a danger of burning yourself from heating oil if the order is not properly followed.

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