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Shishamo Seaweed Tempura

Cost $10, save $5

Source: Recommended by CookPal

  • 30 Min
  • 2 Servings
  • $10

INGREDIENTS

  • Fish

    • 8 dried shishamo fish

  • Vegetables

    • 4 shishito peppers
    • 4 shiso leaves
    • 1 sudachi lime

  • Batter

    • 100g tempura flour
    • water as needed
    • 1 tsp aonori (seaweed powder)

  • Cooking Oil

    • salad oil as needed

  • Seasoning

    • 🧂 salt as needed

STEPS

1

Dust the dried shishamo fish with tempura flour. Trim the stems of shiso leaves, and make small cuts in the shishito peppers. Cut the sudachi lime in half.

2

In a bowl, mix tempura flour and aonori. Gradually add water and stir until smooth.

3

Heat salad oil in a pot to 170°C. Dip the shishamo fish in the batter and fry for about 2 minutes. Dip the shishito peppers and shiso leaves in the batter and fry for about 30 seconds.

4

Plate the fried items and serve with salt and sudachi lime on the side.

NUTRIENTS

Per 1 serving

🔥

250

Calories

  • 15g
    Protein
  • 20g
    Carbs
  • 10g
    Fats

đź’ˇ Tips

Use fresh oil for frying to achieve a clean taste.Serve immediately to enjoy the crisp texture.Adjust the amount of aonori to your preference for a stronger seaweed flavor.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.