Recipe for Tempura Batter 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
1/2 qt WATER, ICE
11 x EGGS SHELL
3/4 lb FLOUR GEN PURPOSE 10LB
1/2 oz BAKING POWDER
Instructions:
Instructions: 1. SIFT TOGETHER FLOUR, BAKING POWDER, AND SALT INTO MIXER BOWL.

2. ADD WATER TO BEATENED EGGS.

3. ADD MIXTURE TO DRY INGREDIENTS; WHIP AT HIGH SPEED UNTIL SMOOTH.

NOTE: 1. IN STEP 2, 5 1/2 OZ (1 1/2 CUPS PACKED) DEHYDRATED EGG MIX COMBINED WITH 1 3/4 CUPS LUKEWARM WARM WATER MAY BE USED FOR WHOLE EGGS. SEE RECIPE NO. A-8.

NOTE: 2. USE BATTER IMMEDIATELY. DO NOT SAVE.

NOTE: 3. FRY IN SMALL BATCHES. TEMPURA-FRIED FOODS LOSE CRISPNESS IF ALLOWED TO STAND ON STEAM TABLE.

NOTE:

4. BATTER MAY BE USED FOR TEMPURA-FRIED SHRIMP (RECIPE NO. L-137-1 AND FRIED ONION RINGS (RECIPE NO. Q-35-2).

SERVING SIZE: 2 TABLESPO

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