assi Premium Tempura Batter Mix, 2 Pound
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There are no English instructions on the package, so I put about a cup in a small bowl and add water until it's about the consistency of pancake batter.
It is not, in my opinion. There's nothing on the package that makes me think it's gluten-free.
This product does contain corn as one of its ingredients.
No, it's not free of gluton! Monosodium glutamate is present in this product.
Selected User Reviews For assi Premium Tempura Batter Mix, 2 Pound
Many years ago, when we used to fry a lot of snacks, we used Tempura - Shrimp, squid, potato, onion, yakimondu, stuffed Asian peppers (small ones), and mushrooms are some of my favorites. We discovered that seafood mixes were extremely salty at the time. Because my wife is Korean, it was great to find this on Amazon, and Assi is a well-known food manufacturer. It's light and tasty, and it's not salty at all. When in doubt, opt for Asian products, as they use a tenth of the salt or sugar that American companies do.
as well as frequently. As a result, the smaller boxes of mix are no longer practical or cost-effective. Because of the price and quantity, I purchased this. This is a great deal. I do, however, transfer the mixture to a large glass jar for convenience's sake. br>br>Now, here's some advice: If you can, don't read the directions. Prepare two bowls that are both deep and wide. In one, you'll find a dry mix for dusting the vegetables, as well as shrimp, which we used. The batter mix is also required in the second bowl, which will be used to make the batter. In the second bowl, add ice cold water until a crepe batter forms. incredibly thin- However, it is not always easy. Then, one at a time, add a few thinly sliced vegetables (zucchini, carrots, sweet potatoes, etc. ) and remove them individually, allowing the excess batter to drip back into the bowl. THEN drop the pieces into hot oil (3 inches deep, 350 to 375 degrees) and cook until crispy. br>br>We've been enjoying the tempura with a dipping sauce made from other Korean ingredients, which my husband makes. That's because we're big fans of Korean food. Soy sauce, mirin, and whatever else is in the sauce are used in this recipe. I'm not sure what else was there or what proportions they were in. My husband makes the dipping sauce, as I previously stated, and it is now his "secret" recipe. br>br>This tempura batter mix has won me over. "You don't have to make your own batter mix," Morimoto points out.
For the crispiness I desired, I had to experiment with the ratio of cold water to batter. The proportion isn't the same as it should be. It's thin, but it's thick enough to coat my fingers. I also mixed it up haphazardly, resulting in small clumps in the batter, which worked out perfectly for the crispiness I desired (plus the tempura bits that separated can be used in soups later). br>br>I've used this batter to make the best tempura with shrimp, squid rings/steak, zucchini, onion rings, seaweed, broccoli heads, sweet potato slices, and so on. With the Kikkoman tempura dipping sauce, this dish is fantastic. It's delicious with rice, sushi rice, udon noodle soup, as a component of Shrimp Tempura Rolls (sushi), or on its own.
Makes delicious shrimp with just a splash of sparkling water.
I've almost finished the package and am very pleased. br>The quality is excellent, and it produces excellent tempura. My only criticism is that the overall price is higher than that of other brands. br>I'm going to try another brand to see how they compare and if the higher price is justified.
I even made my own Tempura "scraps/ balls" for use in other Japanese dishes, which turned out beautifully. br>I stretched my shrimp and cut the underbelly to make them straight. br>I mixed the batter with chilled club soda and kept ice in a bowl under my batter bowl the entire time. br>I didn't try to fry more than one or two at a time because each one requires complete attention to get the crispiest, crunchy batter on them. Place them on a grate or something similar to allow them to drain as soon as they're done. Allow for air circulation until you've completed all of them.
br>Given the time I spent cleaning the basket and the unappealing food, I'll stick to making my own tempura batter.
I enjoy tempura but have never attempted to make it; this batter makes it simple to achieve flawless results. br>br>After coating my ingredients (chicken breast, jumbo shrimp, sweet potatoes, etc. ) with a little dry mix, I made a loose pancake batter by mixing 1 cup of water with 3/4 cup of mix. The results are incredible after just a few minutes in hot oil. I decided to give it a shot with southern fried chicken, and it turned out great. br>br>This mix has earned a permanent place in my pantry, and I give it five stars.
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