Tempura Flour – 5kg

The Secret to a Perfect, Crispy Tempura Batter

Our Tempura Flour is specially formulated to produce the light, airy, ultra-crispy batter that defines authentic Japanese tempura. Unlike standard flour, tempura flour is blended to minimise gluten development — the key to achieving that characteristic delicate crunch without heaviness. A professional kitchen essential for Japanese cuisine and beyond.

Why Tempura Flour?

• Ultra-light, crispy batter – specially formulated to produce a thin, airy coating that shatters on the bite
• Low gluten development – the blend minimises gluten for a lighter, crispier result than standard flour
• Consistent results – reliable performance every time for professional kitchens and high-volume frying
• Versatile – ideal for seafood, vegetables, and meat across Japanese and fusion cuisines
• 5kg catering bag – excellent value for restaurants, sushi bars, and catering operations

Serving Ideas

Mix with ice-cold water to make a classic tempura batter — coat prawns, squid rings, and vegetables before frying at 180°C for a light, golden finish. Use for ebi tempura (prawn tempura) and yasai tempura (vegetable tempura). Apply to fish fillets for a lighter alternative to traditional beer batter. Also excellent for coating calamari, soft-shell crab, and courgette flowers.

Mix with ice-cold water immediately before use for best results. Do not overmix — a few lumps are fine. Store in a cool, dry place in an airtight container.