A perfect starter that combines the benefits of the vegetable with a presentation glorious, the tempura always gives very good feeling and is perfect when the children refuse to eat this type of food.
Prepare tempura is incredibly simple if you put the right quantities and well, even more simple if you have a meal special for tempura. I don't know if you remember, a few months ago, they sent us flour Yolanda that is perfect for making tempura and for this occasion we have used again and I think that seeing the result is obvious. It works!
Index of the article
- 1 Ingredients:
- 2 Preparation
- 3 Read more
- A large eggplant
- 100 grams of flour for tempura
- 100 ml. ice water
- Sunflower oil
Before anything we are going to slice the eggplant in a few steaks rather thick, we have plenty of salt in each one of the sides, and put them in a colander to get out all the acidity. Soil leave it for 20 minutes more or less, after the wash and put them back in the colander while you prepare the tempura.
In a bowl mix the amounts of flour and water very cold (from the fridge), stir well until it forms a dough a little watery but well dense. If you see that you is too thick add a little water or vice versa.
When you begin to slice the eggplant in sticks, not very wide because the eggplant has to be done at the same time as the tempura.
Put a pan with plenty of oil on the fire and when hot, you're throwing the batons of eggplant previously passed by the tempura without missing any side. In terms of touch the fire you will see as it swells and creates a layer around, when you go golden you give them the turn and you roll to a plate with kitchen paper to absorb excess oil.
Once you have them, remove the kitchen paper and preséntalos alone or with a sauce, here you have an incoming simple but very eye-catching.
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