Cooking tip: the perfect tempura batter

Tempura batter is a healthier, tasty alternative to the starchy, thick beer batter many are used to on their fish and seafood. As opposed to beer batter, tempura is lighter in colour and texture, it should have a crisp crunch and dissolve in your mouth along with the perfectly cooked seafood or vegetables inside of it.

You can buy tempura batter prepackaged at most supermarkets however it’s actually quite easy, and fun, to make your own.

Here’s how:

– Combine equal amounts of rice flour and wheat flour with soda water and ice to make a thick, lumpy batter.

– Keep it very cold until you need to use it so when it hits the oil, it crisps immediately.

So surprise your family, or your next dinner guests with a superb tempura on the menu.

**If you do try this recipe we’d love to hear about it! Please post a comment below about your tempura experience**


The Kings Curry!

So we made it up Mt Sigiriya with all of the porters, crew, a full kitchen and ingredients in tow.

I’d wager this is one of the most beautiful cooking set ups you’ve seen recently.. it certainly is my favourite.

You’ll have to wait for the show to see how it turns out!

The products and spices available in Sri Lanka are impeccable. If you want to try some Sri Lankan influenced flavours at home here are some herbs and spices to pick up:

– dried red chillies

– coriander seeds

– fenugreek seeds

– cardamom pods

– black mustard seeds

– lemongrass stem

– ground tumeric

– cumin seeds

..and please comment on this blog with any questions, when I get reception I’m happy to answer!


And I have to attach this video for you – check out the SBS Food crew going the extra mile to get a great shot!