ELIZE’S TEMPURA BATTER

This is a light crisp batter. Neither greasy nor heavy… can be used for any seafood and vegetables.

100 ml cake flour (plus extra for dusting)
25 ml Maizena
125 ml ice cold water
1 egg separated
oil for deep-frying

Mix cake flour, Maizena water and egg yolk, do not overwork. Keep in refrigerator for at least 1 hour.
When you are ready to fry, beat egg white until stiff and fold lightly into the flour mixture.
Pat the calamari/seafood, etc. dry with paper towel.
Dust calamari with cake flour and dip in batter to coat it well.
Fry immediately in hot oil until done, 2.5 min on each side should do.

Recipe: Amanda Conradie
Photo: Elize de Kock