Light, lacy batter for delicate frying.
A blend of soft Thai rice flour and tapioca starch that fries into shards you can hear from the next room. Built for shrimp, shiso, and whatever else is in season. Cold-water batter, hot oil, dinner.
Developed alongside a small Bangkok izakaya. The brief: a batter that stays crisp from the fryer to the table, even with a slow walk.
Thai rice flour, tapioca starch, cornstarch, baking powder, sea salt.
Whisk 1 cup mix with 1 cup ice-cold sparkling water. Lumps are good. Dip, fry at 175°C until pale gold. Serve immediately.
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