The Word Tempura comes from the Portuguese word “tempero” (condiment). In Japan during the XVI Century, the Spanish Jesuit missionaries introduced the custom of eating fish and vegetables during lent. Later, when the missionaries and foreigners were expelled from the country the custom remained.
This product can be used for all kind of dishes: vegetables, meat fish and seafood. There is no need to add eggs to the “Santa Rita Tempura mix”. Add cold water to the tempura and mix until thickened. Then coat the food and shake off any excess flour. Fry in very hot oil to create crispy and golden tempuras in a quick and easy way.
Retail format: Reusable PET of 500 grs.
Food Service: Paper bag of 5 Kg.