Kikkoman - Japanese Style Tempura Batter Mix - 6 x 2.27 Kg

Japanese Style Tempura Batter Mix
Kikkoman® Japanese Style Tempura Batter Mix is the secret to better batter. Not just for Asian foods, its outstanding appearance, flavor, texture and holding power make it ideal for all kinds of fried foods—from appetizers to desserts. It’s easy to use too: Just add water to create a rich, smooth batter that gives seafood, vegetables and poultry a delicate, crispy coating.
Ingredients
WHEAT FLOUR, SUGAR, LEAVENING (SODIUM BICARBONATE, SODIUM ALUMINUM PHOSPHATE, SODIUM ACID PYROPHOSPHATE), SALT, NONFAT DRIED MILK, YELLOW CORN FLOUR, GUAR GUM, COLORED WITH OLEORESIN TUMERIC.
Benefits/applications
Classic Tempura: There's no easier, more consistent way to create perfect tempura every time.
Fried Chicken and Fish: Feature as a coating for chicken fingers with ranch, barbecue, sweet-and-sour, honey-mustard and spicy dipping sauces.
Onion Rings: Replace conventional deep-drying batter with tempura batter for lighter, crispier onion rings.
Specialty Fries: Add batter-fried potatoes or sweet potatoes as a unique alternative to fries.
Dessert Fritters: Dip bananas, apples or pears into tempura batter, deep-fry and dust with confectioners' sugar.
FEATURES
Flavor: Light, neutral flavor; an ideal base for seasoned signature batters.
Appearance: Attractive golden-brown hue.
Texture: Outstanding, crispy, lacy texture specially formulated to resist sogginess.
Labor-Saving: Just add water; no need to purchase, measure or mix multiple ingredients.
APPLICATIONS
Classic Tempura: There's no easier, more consistent way to create perfect tempura every time.
Fried Chicken and Fish: Feature as a coating for chicken fingers with ranch, barbecue, sweet-and-sour, honey-mustard and spicy dipping sauces.
Onion Rings: Replace conventional deep-drying batter with tempura batter for lighter, crispier onion rings.
Specialty Fries: Add batter-fried potatoes or sweet potatoes as a unique alternative to fries.
Dessert Fritters: Dip bananas, apples or pears into tempura batter, deep-fry and dust with confectioner's sugar.