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Ultra-light Tempura with iSi Whip

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The iSi Whip isn’t just for whipped cream or foams; it’s also a great way to make airy batters as you’re going to experience with this recipe. After making tempura using the iSi, you’ll never go back to using a whisk again.

The great thing about this method is that the batter can sit for a bit without rising too much and going bad so your waste is reduced and your efficiency is increased because you can make a larger batch at once. This is a nice, light tempura that you can use for a variety of foods.





This recipe yields enough product for a 0.5 L (~17 fl. oz) iSi Whip. Double the ingredients if you’re using a 1 L (~34 fl. oz.) iSi Whip and screw on 2 iSi cream chargers one after the other. Shake vigorously after attaching each charger. Halve the ingredients if you’re using a 0.25 L (~8.5 fl. oz.) iSi Whip.

Tempura Ingredients

- 125g (4.41 oz.) all-purpose flour

- 125g (4.41 oz.) rice flour

- 125ml (4.23 fl. oz.) beer

- 125ml (4.23. fl. oz.) soda water

- 3g (0.1 fl. oz.) honey

- 3g (0.46 oz.) salt

Other Ingredients

- 16 jumbo shrimp

- 16 sticks of asparagus

- Any other vegetables such as mushrooms that you would like to add to the dish.

- 1 lemon wedge per plate



1 - Stir all ingredients together to form a smooth batter.

2 - Pass through the iSi funnel & sieve directly into the 0.5 L (~17 fl. oz.) iSi Whip.

3 - Screw on 1 iSi N2O cream charges and shake vigorously. If using a 1L iSi Whip, add another charge.

4 - Let the batter to rest for approx. 10 minutes before using.

5 - Rinse and peel the shrimp, then devein by cutting an incision down the body.

6  - Heat oil to 190 °C (374 °F) in a pot or deep fryer

7 - Toss peeled white and green asparagus, the cleaned shrimp and any other desired vegetables in flour.

8 - Put the asparagus and shrimp into a bowl.

9 - Expel the batter from the iSi Whip on top, and stir to coat.

10 - Fry the asparagus and shrimp in the oil until golden.

11 – Remove from oil and place on a paper towel to soak up any excess grease and sprinkle immediately with sea salt.

12 - Serve while still warm.


Plate 3-5 shrimp along with equitable portions of veggies and a lemon wedge on a serving plate. Garnish with the green of your choice and serve immediately.

  • craig

    How long would the batter last for in the fridge ??

  • iSi

    Craig, the batter will last 7-10 days in the fridge. Enjoy! :)

  • MetaChef

    most tempura recipes with isi whipper use co2 chargers.
    any reason why you are using n2o chargers?

    • QuantumChef

      There is not much difference in the results. But in one test by the iSi team they found that the batch made with the soda charger produced an especially light and airy tempura batter that tasted almost grease-free. However the batch made with the cream charger seemed a bit heavier, producing a grainier, more bread-like texture.