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Nanohana and Shrimp Tempura Fritters

Custo $8, economizar $12

Fonte: Recommended by CookPal

  • 30 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Vegetables

    • 1/2 bunch nanohana
    • 🧅 1/4 onion, thinly sliced

  • Seafood

    • 🍤 8 peeled shrimp (120g)

  • Batter

    • 2 tbsp tempura flour
    • 60g tempura flour
    • 💧 90cc water

  • Cooking Oil

    • As needed salad oil

PASSOS

1

Cut nanohana into thirds. For thicker stems, slice into quarters lengthwise. Thinly slice the onion.

2

Pat the peeled shrimp dry with kitchen paper to remove excess moisture.

3

In a bowl, mix nanohana, onion, shrimp, and 2 tbsp tempura flour.

4

In a separate bowl, mix 60g tempura flour and 90cc water lightly. Add the flour-coated ingredients and mix gently to form the batter.

5

Heat salad oil in a pot to 170°C. Place 1/4 of the batter onto a wooden spatula and slide it into the oil. Once the surface sets, flip it over and fry until lightly golden and crispy.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 15g
    Proteína
  • 20g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Serve with a pinch of salt or atop udon noodles for added flavor.Use fresh shrimp and vegetables for the best taste.Avoid overcrowding the pot to maintain oil temperature.

⚠️ Precauções

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