Instructions: 1. SIFT TOGETHER FLOUR, BAKING POWDER AND SALT INTO MIXER BOWL.

2. ADD WATER TO BEATEN EGGS.

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

4. BATTER MAY BE USED FOR TEMPURA FRIED SHRIMP (RECIPE NO. L0137-1) and TMEPURA FRIED ONION RINGS (RECIPE NO. Q03502.)

NOTE: FOLLOW STEP

1. IN STEP 2, SEPARATE EGGS. BEAT EGG YOLKS.

REDUCE ICE WATER TO 8 1/2 CUPS. ADD HALF OF ICE WATER (4 1/2 CUPS) TO BEATEN EGG YOLKS. OMIT STEP 3. ADD EGG YOLK MIXTURE TO DRY INGREDIENTS BEATING AT LOW SPEED UNTIL BLENDED. ADD REMAINING WATER; WHIP AT HIGH SPEED UNTIL SMOOTH. WHIP EGG WHITES UNTIL STIFF BUT NOT DRY. FOLD INTO BATTER. SEE TEMPURA FRIED VEGETABLESS (RECIPE NO. Q08600).

SERVING SIZE: 2 TABLESPO

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