Recipe Centre

Tempura (fried seafood and vegetables)

Ingredients
200 g pumpkin, peeled
40 g carrot, peeled
40 g sweet potato, peeled
40 g green beans
40 g green pepper, seeds removed
sunflower oil for deep frying
8 whiting fillets
8 prawns, shelled and deveined
TEMPURA BATTER
130 g cake flour
1 egg yolk
375 ml cold water
TEMPURA SAUCE
60 ml dashi stock
15 ml low-salt soy sauce
15 ml mirin
10 g ground ginger
20 g ground daikon (white radish)

Method:
Chop pumpkin, carrot and sweet potato into 8 mm pieces. Cut green beans into 3 cm long pieces and thread onto toothpicks, three pieces on each. Cut green pepper into 2 cm pieces. BATTER: Blend all ingredients together. Heat oil to 170 ºC. Dip vegetables in iced water, dry and dip in batter, then deep fry in hot oil for 3 minutes. SAUCE: Mix all ingredients together well. Place vegetables and fish on a plate and serve with sauce, and with ginger and radish as a relish. TOTAL KILOJOULE COUNT: 12 870 kJ (3 075 Cal). A portion: 3 215 kJ (770 Cal).

Recipe From : FAIRLADY June 16, 1993

Recipe from FAIRLADY : June 16, 1993 See what FAIRLADY has in store this month. Subscribe now and save!