Tempura (fried seafood and vegetables)

Fairlady
4 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (16)

200.00 g pumpkin — peeled
40.00 g carrots — peeled
40.00 g sweet potato — peeled
40.00 g green beans
40.00 g green pepper
sunflower oil — for deep frying
8.00 whiting — fillets
8.00 prawns — shelled and deveined
TEMPURA BATTER
130.00 g flour — cake
1.00 eggs — yolk only
375.00 ml water — cold
TEMPURA SAUCE
60.00 ml dashi — stock
15.00 ml soy sauce — low sodium
15.00 ml mirin
10.00 g ginger — ground
20.00 g daikon — ground
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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).



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