Tempura batter mix

Provided is a tempura batter mix that adheres well to ingredients and that makes it possible to produce tempura of which the coating has a crispy texture and a voluminous outer appearance like that of a flower in bloom by a simple procedure. The tempura batter mix contains: wet heat-treated wheat flour having a gelatinization degree of 12.5-30% and a viscosity of 1-10 Pa・s when 300 mass% of water relative to the amount of flour is added thereto; and at least one emulsifier selected from the group consisting of polyglycerol fatty acid esters, sucrose fatty acid esters, lecithins, and organic acid monoglycerides.