Tempura Batter Mix - Meishi Ovomaltine lactic acid

lactic acid

Flavour: Moderately sharp

please contact the manufacturer

Free from the bitter after-taste often associated with other salts

Tempura Batter Mix - Meishi Ovomaltine lactic acidMeishi Tempura batter is used in Japanese and Oriental cuisines for making a batter with cold water to coat vegetables and seafood before frying. Make Crispy and Delicious Pakora, Bhajiya Etc. In an Instant with Meish Tempura Batter Mix Tempura Flour Is The Quintessential Batter, That Gives Seafood, Vegetables And Poultry A Delicate, Crispy Coating. Setting the fried tempura on a rack will keep it crisp and itll keep nicely hot in the oven while you