We love this Tempura Mix. It's much lighter than tempura typically. There is a trick to it though. We've used it several times. Mix it either the night before, or the morning that it would be used. Give it time to chill in the refrigerator, and 'separate'. We drain some of the water off the top so it's thicker, like a paste, to do more 'wet' type foods like shrimp. As it warms it sticks to food better. It's perfect for onion rings and mushrooms. The trick is more using the very cold thick mix, and let it warm up to wrap around the food while coating the food