Showa Tempura Flour 700g | Authentic Japanese Tempura Batter Mix

Tempura is one of Japan's most beloved cooking techniques — and the secret to getting it right is the flour. Showa Tempura Flour 700g is a specially formulated Japanese batter mix designed to produce the light, ultra-crispy, paper-thin coating that makes proper tempura so extraordinary. Unlike regular flour batters that turn heavy and doughy, tempura flour creates a delicate, airy crust that shatters on the bite while keeping everything inside perfectly tender and juicy. Prawns, sweet potato, broccoli, mushrooms, courgette — anything coated in good tempura batter becomes something special.

At 700g it's a generous size that gives you plenty to experiment with and perfect your technique. Mix with ice-cold water, dip, and fry in hot oil for results that genuinely rival restaurant tempura. Once you've made tempura at home with proper tempura flour, regular battered frying feels like a significant downgrade. Available for delivery across South Africa from Fabasian.

Why you'll love it:

• Specially formulated for authentic Japanese tempura — light, crispy, paper-thin crust
• Creates a delicate, airy coating that regular flour simply cannot replicate
• Works beautifully on prawns, fish, vegetables, and anything else you want to tempura
• 700g — a generous size for plenty of tempura sessions at home
• Easy to use — just mix with ice-cold water and fry
• Brings restaurant-quality tempura results to your home kitchen

Best enjoyed: Mixed with ice-cold water to a thin batter consistency, used to coat prawns, sweet potato, broccoli, mushrooms, and other vegetables, then fried in hot oil until golden and crispy. Serve immediately with tentsuyu dipping sauce and grated daikon.

Suitable for: Home cooks exploring Japanese cuisine, tempura enthusiasts, anyone who loves light crispy fried food, households that entertain and want an impressive shareable starter, and anyone who's tried tempura at a restaurant and wants to recreate it at home.

Frequently Asked Questions

Q: What makes tempura flour different from regular flour? A: Tempura flour is a low-gluten blend specifically designed to produce a light, crispy, almost transparent batter when mixed with cold water. Regular flour develops too much gluten when mixed, resulting in a heavy, doughy coating. Tempura flour keeps gluten development minimal for that characteristic delicate crunch.

Q: What's the secret to crispy tempura? A: Three things — use ice-cold water when mixing the batter, don't overmix (lumps are fine, even desirable), and fry in hot oil at around 170–180°C. The temperature contrast between the cold batter and hot oil is what creates the light, airy crust.

Q: What can I cook with tempura flour besides prawns? A: Tempura works on almost any vegetable or seafood — sweet potato, pumpkin, broccoli, courgette, mushrooms, onion rings, green beans, aubergine, fish fillets, and squid all make excellent tempura. Even soft cheese and ice cream can be tempura-fried for a dessert.

Q: What sauce do I serve with tempura? A: The classic dipping sauce is tentsuyu — a light broth made from dashi, mirin, and soy sauce, served with grated daikon radish. Alternatively, a simple mix of soy sauce and grated ginger works well as a quick dipping sauce.

Q: Where can I buy tempura flour in South Africa? A: Available online at Fabasian with fast nationwide delivery across South Africa, including Johannesburg, Cape Town, Durban, and Pretoria.