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Enoki and Pickled Ginger Tempura

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porções
  • $5

INGREDIENTES

  • Main

    • 🍄 200g enoki mushrooms
    • 30g pickled ginger
    • 1 tbsp all-purpose flour
    • Enough vegetable oil for frying

  • Batter

    • 2 tbsp all-purpose flour
    • 1 tbsp potato starch
    • 🧂 A pinch of salt
    • 💧 3 tbsp water

PASSOS

1

Cut off the root of the enoki mushrooms and divide them into two parts. Separate the root-end pieces.

2

Drain the pickled ginger and lightly pat it dry with a paper towel.

3

In a bowl, mix the enoki mushrooms, pickled ginger, and 1 tbsp of all-purpose flour.

4

In a separate bowl, combine the batter ingredients (flour, potato starch, salt, and water) and mix lightly. Add the coated ingredients and mix to form the batter.

5

Heat 1.5cm of vegetable oil in a frying pan to 170°C. Place 1/6 of the batter onto a spatula, flatten it, and gently slide it into the oil. Fry for about 5 minutes, flipping occasionally, until the edges of the enoki mushrooms are crispy. Repeat for the remaining batter.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 5g
    Proteína
  • 30g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Serve the tempura as-is without dipping sauce to enjoy the flavor of pickled ginger.Use fresh enoki mushrooms for the best texture and taste.Ensure the oil is at the correct temperature for optimal crispiness.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.