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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.