Tempura Recipe


* 8 shrimps
* 120 g pumpkin
* 2 green peppers
* 1 potato
* 1 sweet potato
* salad oil
* a little flour
* 1 egg
* 130 ml cold water
* 65 g flour
Dipping sauce:
* 200 ml bonito soup stock
* 50 ml soy sauce
* 30 g sugar
Cooking Procedure:
  • Hull shell and devein the shrimp.
  • Make a cut in the stomach side. Cut off the tip of the tail diagonally.
  • Peel the potato and cut into 0.5 cm. slices. Cut the unpeeled sweet potato into 0.5 cm. slices.
  • Slice the unpeeled pumpkin.
  • Cut the green peppers in half lengthwise. Remove seeds.
  • To make coating, mix the egg and cold water in a bowl. Add the flour and toss.
  • Dust all the ingredients lightly with a little flour before applying the coating.
  • With chopsticks, dip the potatoes and the pumpkin into the coating and twirl them around to coat them. Fill a wok over half full with salad oil and heat until 170°C.
  • Drop the coated pieces into the wok and deep fry, turning them with chopsticks or tongs after several minutes. Fry another minutes or two until they are soft.
  • Follow the same procedure for the green pepper and shrimp, but cook for a shorter period of time until they are a light gold.
  • To make dipping sauce, mix bonito soup stock, soy sauce and sugar together in a pan and bring to a boil.

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