Nippn (Ohmai) Tempura Batter Mix.
Coat your favourite ingredients in a crisp, golden crunch.
Lighter than traditional batter yet still deliciously crisp and flaky, this specialised tempura flour combines wheat and rice flour to create a sticky, less greasy coating for seafood, vegetables and more. Thickened with soybean powder to fry up a savoury crunch, this tempura flour creates a simple batter with just the addition of water and sticks sturdily to foods so you can coat them to your preferred crispness. A light, golden tempura that easily drains off excess oils once cooked, use its firm texture to pair its succulent contents with tasty noodle soups and dipping sauces.
Wheat Flour, Wheat Starch, Rice Flour, Raising Agent: E170, E500, E336 and E341, Defatted Soybean Powder, Colour: E160a.
|Typical Value||Per 100g|
|Energy||1434kJ / 338kcal|
|Of which Saturates||0.3g|
|Of which Sugars||0.6g|
Made from Japan rice flour. It drains oil better and the batter is crispy with a beautiful fried color.
Suitable for vegetarian.
Ideal for breading, batter, sauce.
1. Mix 100g of this flour with 150ml of water. Mix together briskly until dissolved.
2. Heat up oil in a large pan to 170°C – 180°C. If you drop a little batter in the oil and it puffs up and rises to the top, it is the right temperature.
3. Dip your prawns or vegetables in the batter, then cook in the oil until golden and crispy.
Store in a Cool, Dry place.
Once opened, keep refrigerated in an airtight container and consume as soon as possible.
For Best Before End: See packaging.
Country of Origin:
JFC UK Limited
Unit 17, 7 Premier Park Road, London, UK.
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