Fennel & Aubergine Tempura

Goes well with a nice cold drink.

Recipe By: M Kushima (https://cookbuzz.com/kitchen/212)
Serves 2 Prep: 10 min Cook: 10 min

Ingredients

Fennel (small) 1/2
Aubergine 1
Carrot 1/2
Potato starch as required
Tempura flour as required
Dipping sauce:
Noodle stock (mentsuyu) 3-4 tbsp
Pickled plum (umeboshi) 1
Sesame seeds as required
Lime zest as required

Method

1
Cut the fennel, aubergine and carrots into fine strips.
2
Just before they're ready to fry, dredge with potato starch and mix together. Run through the tempura batter (tempura flour and water) and deep fry 2-3 minutes in 180C hot oil.
3
Mix all the dipping sauce ingredients together in a bowl.
4
Transfer the tempura to a serving dish. Pour the dipping sauce from Step 3 into a small dish and serve alongside. Eat whilst hot!

Tips & Note

●Dredging in potato starch makes the batter stick to the vegetables and clumps them all together nicely, so this is an important step.

Fennel & Aubergine Tempura

Goes well with a nice cold drink.

Recipe By: M Kushima (https://cookbuzz.com/kitchen/212)

Serves 2

Prep: 10 min

Cook: 10 min

Ingredients

Fennel (small) 1/2
Aubergine 1
Carrot 1/2
Potato starch as required
Tempura flour as required
Dipping sauce:
Noodle stock (mentsuyu) 3-4 tbsp
Pickled plum (umeboshi) 1
Sesame seeds as required
Lime zest as required

Fennel & Aubergine Tempura

Recipe ID :1023 Posted on 21 AUG 2015

Serves 2

Prep 10min
Cook 10min
views 454
printed 89

saved 1

Goes well with a nice cold drink.

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Ingredients

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1/2
1
1/2
as required
as required
3-4 tbsp
1
as required
as required

Method

Prep
10min
Cook
10min
1
Cut the fennel, aubergine and carrots into fine strips.
2
Just before they're ready to fry, dredge with potato starch and mix together. Run through the tempura batter (tempura flour and water) and deep fry 2-3 minutes in 180C hot oil.
3
Mix all the dipping sauce ingredients together in a bowl.
4
Transfer the tempura to a serving dish. Pour the dipping sauce from Step 3 into a small dish and serve alongside. Eat whilst hot!

Tips & Note

●Dredging in potato starch makes the batter stick to the vegetables and clumps them all together nicely, so this is an important step.

PRO
M Kushima
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M KUSHIMA
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Highly recommended for when you don't have a big appetite.
Vermicelli, Chicken thighs, Sake, Ginger peel, Spring onions , Eggs, Spring onion, Tomatoes, Cucumber, Sesame dressing:, Tahini or sesame paste, Chicken liquid (see below), Sugar, Soy sauce, Sesame oil
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The sweet and hot sauce makes this dish so appetising.
Chicken breast fillet, Spring onions, Lime zest, Salt, Sake, Breadcrumbs, Egg, Flour, Sauce:, Water, Noodle stock (mentsuyu), Mirin, Soy sauce, Potato starch, Lemongrass
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The colour and texture is lovely.
Oyster sauce, Fennel bulb (small), [Seasonings], Water, Chicken stock cube, Sugar, Soy sauce, Potato starch or cornflour, Salmon fillet, Red & green pepper
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The crunchy fennel with the thick meaty sauce makes my mouth water!
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The chicken is so tender and delicious.
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PRO
Goes well with a nice cold drink.
Fennel (small), Aubergine, Carrot, Potato starch, Tempura flour, Dipping sauce:, Noodle stock (mentsuyu), Pickled plum (umeboshi), Sesame seeds, Lime zest
PRO

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