Pumpkin and Eggplant Tempura

Name: Pumpkin and Eggplant Tempura
Total time: 30 min
Yield: 4 Porsi
Ingredients: 🎃 Pumpkin 200g (thinly sliced); 🍆 Eggplant 1 (sliced into rings); Cake flour 100g; 🥚 Egg 1; Cold water 100ml; Soy sauce as needed; Cooking oil, a large amount

Biaya $10, simpan $6

Sumber: Recommended by CookPal

30 Min
4 Porsi
$10

Pumpkin and Eggplant Tempura

Biaya $10, simpan $6

Sumber: Recommended by CookPal

30 Min
4 Porsi
$10

BAHAN-BAHAN

Wild Vegetables
- 🎃 Pumpkin 200g (thinly sliced)
- 🍆 Eggplant 1 (sliced into rings)
Batter
- Cake flour 100g
- 🥚 Egg 1
- Cold water 100ml
Seasonings
- Soy sauce as needed
- Cooking oil, a large amount

LANGKAH

Thinly slice the pumpkin and cut the eggplant into rings.

Mix the cake flour, egg, and water to make the batter.

Coat the vegetables with batter and fry in hot oil.

NUTRISI

Per 1 porsi

🔥

250

Kalori

5g
Protein
20g
Karbohidrat
14g
Lemak

💡 Tips

Be careful not to over-fry. Remove the tempura when it turns golden brown.Dipping the tempura in soy sauce enhances the traditional Japanese flavor.

⚠️ Hati-hati

Resep ini hanya untuk inspirasi. Penggunaan spesifik perlu disesuaikan menurut perbedaan individu.