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Tempura flour is a low-protein wheat flour, often blended with starch and a raising agent, made to give a light, lacy batter that stays crisp. Low protein means less gluten forms when you mix it, which is what keeps the coating delicate rather than bready.
What is tempura flour?
How to use it
- Mix with ice-cold water just before frying, stirring only briefly and leaving small lumps.
- Coat prawns and sliced vegetables lightly, then fry at around 170 to 180C, as in our prawn and vegetable tempura.
- Keep the batter cold, sitting the bowl over ice if frying in several batches.
Why low protein flour matters
Standard plain flour has more gluten-forming protein than tempura flour, which develops more gluten when mixed and gives a heavier, chewier coating, tempura flour’s lower protein content is what allows the light, lacy texture that defines good tempura.
Mixing it correctly
Stir tempura batter only briefly, leaving visible lumps, overmixing develops gluten even in a low-protein flour and results in a denser, less crisp coating regardless of how good the flour itself is.
Bag size for occasional use
A smaller bag suits occasional tempura making, since the flour is best used within a reasonable time once opened rather than sitting for a year or more.
The best tempura flour to buy in the UK
Nisshin or Showa tempura flour are the most widely available mixes in UK Japanese grocers and online, and both give a light, crisp batter with just cold water. Tempura flour is a low-protein wheat flour blended with starch and a raising agent, designed to fry up lighter and stay crisp longer than plain flour.
What to check on the label
- Whether it is a ready mix (add water only) or a plain low-protein flour.
- Egg powder in the ingredients, some mixes include it so you do not need to add fresh egg.
- Pack size, since a 500g bag covers several batches.
Tempura flour vs plain flour
| Type | Result | Best for |
|---|---|---|
| Tempura flour mix | Light, lacy, stays crisp | Tempura, karaage, fried vegetables |
| Plain flour batter | Heavier, softens faster | When nothing else is to hand |
With or without egg powder
Some tempura flour mixes include dried egg powder, so you only need to add water, while others expect you to whisk in a fresh egg yourself. Check the instructions on the pack, since adding egg to a mix that already contains it can make the batter too heavy.
Where to buy tempura flour in the UK
Tempura flour is stocked by some larger UK supermarkets and by most Japanese and pan-Asian grocers.
Which aisle is tempura flour in?
In supermarkets, tempura batter mix sits in the world food aisle near panko and Japanese sauces, and occasionally with batter mixes in the baking aisle.
Asian supermarkets
A Japanese grocer carries the widest range, usually Nisshin and Showa brands.
Buying it online
Online is a straightforward option, and a bag keeps for months in the cupboard.
How to store tempura flour
Keep the bag tightly sealed in a cool, dry cupboard, tempura flour absorbs moisture from the air over time, which can affect how well it fries once mixed into a batter.
Keep sealed in a cool, dry cupboard, and use before the best before date for the lightest result.
Frequently asked questions
Can I use plain flour instead?
Yes, plain flour with a little cornflour and very cold water works, see our tempura batter ratio.
Why does my tempura go soggy?
Usually the oil is not hot enough, the batter is overmixed, or too much is fried at once.
Can I make tempura batter with plain flour?
Yes, with ice-cold water and a little cornflour it gets close, though a proper mix gives a more reliable result.
Should tempura batter be lumpy?
Yes, mix it only briefly and leave small lumps, since overmixing makes the coating heavy.
What can I use if I cannot find tempura flour?
Plain flour with a little cornflour and ice-cold sparkling water makes a good substitute.
Is tempura flour the same as panko?
No, panko is a breadcrumb coating, while tempura flour makes a thin batter.
Shop this
- Tempura flour. A ready mix for light, crisp tempura.
