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Japanese Tempura

This recipe is from FoodFood TV channel

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Japanese Tempura
Main Ingredients Refined flour (maida), spinach leaves
Cuisine Japanese
Course Snacks and Starters
Prep Time 11-15 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg
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Ingredients list for Japanese Tempura

  • 1/2 cup + for dusting Refined flour (maida) (maida), for dusting
  • 8-10 spinach leaves
  • 1 small green zucchini cut into fingers
  • 1 small yellow zucchini cut into fingers
  • 1 small red bell pepper deseeded and cut into fingers
  • 1/2 cup rice flour
  • 1/2 cup cornflour
  • 1 medium Brinjal
  • 1 teaspoon black pepper powder
  • to taste Salt
  • 1/2 cup drinking soda
  • for deep-frying Oil

Method

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  1. Cut brinjal into thin slices.
  2. To make batter, combine rice flour, cornflour, refined flour, pepper powder, salt and 1 cup ice cold water in a bowl. Whisk well ensuring that there are no lumps. Add drinking soda and whisk well into a pouring consistency batter.
  3. Heat sufficient oil in a wok.
  4. Dust spinach leaves in refined flour, dip in batter and coat well and deep-fry in hot oil till crisp. Similarly, repeat the procedure with brinjal slices, zucchinis and bell peppers. Drain on absorbent paper.
  5. Serve hot with sweet chilli sauce.

Nutrition Info

Calories 1063
Carbohydrates 188.2
Protein 25.2
Fat 23
Other Fiber Fiber- 38.5gm
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