Mix the flour with cold water in a 1:1 ratio to create the batter. Stir gently with chopsticks, leaving some lumps for the best crispy texture. Heat oil to 170-180°C before dipping your ingredients in the batter and frying until golden brown.

This product is perfect for making shrimp tempura, vegetable tempura with items like broccoli and sweet potato, fried chicken, and squid tempura. You can also use it to create crispy coatings for fish or other seafood. Many customers at Korean supermarket Lisbon use it for both traditional Japanese tempura and Korean-style fried dishes.

Fresh vegetables like eggplant, zucchini, and bell peppers create excellent tempura, along with seafood such as prawns, fish fillets, and squid rings. Make sure to pat all ingredients completely dry before coating to achieve maximum crispiness. This flour is also popular at Asian market Porto for making crispy chicken pieces.

Store the flour in a cool, dry place in an airtight container after opening. For serving size, approximately 100g of flour mixed with 100ml cold water will coat enough ingredients for 2-3 people. The flour stays fresh for several months when properly stored, making it a staple ingredient found in Korean grocery Europe locations.