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Seaford or Vegetarian Fondue with Japanese Tempura Batter

Seafood and Vegetarian Tempura Batter

You can use the following batter recipe for coating your preprepared vegetables or seaford. When ready to start the fondue dinner party, heat up the oil on the hob before transfering to the table and the fondue stand and heater.

  • 125 ml White Flour
  • 125 ml Corn Starch
  • 5 ml Sugar
  • 5 ml Baking Powder
  • 5 ml Baking Soda
  • 2 ml Salt
  • 1 Egg, beaten
  • 160 ml Water
  • Peanut Oil
  • Seafood and Vegetables for Dipping

1. Sift the flour, corn starch, sugar, baking powder, baking soda and salt together.

2. In a large bowl, combine the egg and water.

3. Add the dry ingredient to the bowl and mix until blended but lumpy.

4. Dip your shrimp and veggies one by one into the bowl and coat them with the batter.

5. Using your fondue fork, deep fry your battered shrimp and veggies in the peanut oil of your fondue pot.

6. Once the batter turns golden, remove the shrimp and veggies from the oil and let them drain on paper towels to absorb some of the fat.

7. Dip the cooked seafood or vegetables dip of your choice


The best fondue set to use for this recipe is the Staub Mixte Fondue Set - come in a choice of colours.

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