Tempura
1 egg
200 ml cold water
100 g wheat flour
50 g cornmeal
½ tbsp l salt
Sliced seafood, fish and vegetables
Cook immediately before serving.
Beat the egg with cold water with a whisk. Cool in the freezer for 15 minutes until the mixture becomes icy. In a large bowl, mix wheat and corn flour and salt with high quality, add to the mixture with chilled eggs. Stir lightly with chopsticks or a fork so that the mixture remains a little lumpy.
Fill the wok (pan) half with oil. Heat to 190 gr. C or until a cube of bread thrown into butter turns brown in 90 seconds. Dip slices of seafood and vegetables in the dough and dip in hot oil. Fry in portions for 2-3 minutes, until it rises to the surface and becomes crispy, but not yet brown.
Dry tempura in plenty of paper towels. Arrange on a platter with leaves of Chinese cabbage and a bowl of soy sauce for dipping. Sprinkle with dried sesame seeds.
1 egg
200 ml cold water
100 g wheat flour
50 g cornmeal
½ tbsp l salt
Sliced seafood, fish and vegetables
Cook immediately before serving.
Beat the egg with cold water with a whisk. Cool in the freezer for 15 minutes until the mixture becomes icy. In a large bowl, mix wheat and corn flour and salt with high quality, add to the mixture with chilled eggs. Stir lightly with chopsticks or a fork so that the mixture remains a little lumpy.
Fill the wok (pan) half with oil. Heat to 190 gr. C or until a cube of bread thrown into butter turns brown in 90 seconds. Dip slices of seafood and vegetables in the dough and dip in hot oil. Fry in portions for 2-3 minutes, until it rises to the surface and becomes crispy, but not yet brown.
Dry tempura in plenty of paper towels. Arrange on a platter with leaves of Chinese cabbage and a bowl of soy sauce for dipping. Sprinkle with dried sesame seeds.
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