HOW TO MAKE TEMPURA
Cooking with Eddy Tseng
@sidohzenAbout
Eddy Tseng is a Taiwanese national living in Cape Town, South Africa. Eddy is a qualified chef and sushi master and after training in Taiwan he moved to South Africa to continue his training as a sushi chef in some of the top listed restaurants in Johannesburg and Cape Town. Eddy opened his own restaurant in 2008 and had great success with his second restaurant Sake House Bar and Sushi Lounge. Eddy sold his restaurant in 2016. Eddy is a brilliantly talented chef and a great teacher and has experience cooking in almost all Asian cuisines.
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Video Description
Taiwanese chef and sushi master Eddy Tseng shows how to make his tempura batter and excellent crispy tempura with a mix of veg options and queen size prawns. As requested the ingredients for the Tempura Batter are: 500ml COLD water 1 Pinch of Salt 1 Whole Egg 250 grams of CAKE Flour
Tempura Mastery Kit Essentials
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