CookPal AI
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Small Fish and Potato Tempura

Coût $5, économiser $10

Source: Recommended by CookPal

  • 20 Min
  • 6 Portions
  • $5

INGRÉDIENTS

  • Main Ingredients

    • 15g small fish (kounago)
    • 🥔 1 potato (150g), julienned
    • 🥕 1/4 carrot, julienned
    • 1 tbsp tempura flour for coating
    • Enough salad oil for frying

  • Batter

    • 4 tbsp tempura flour
    • 💧 4 tbsp water

  • For Serving

    • 🧂 A pinch of salt

ÉTAPES

1

Julienne the potato and soak it in water. Drain and pat dry with kitchen paper. Julienne the carrot.

2

Place the potato, carrot, small fish, and tempura flour for coating into a plastic bag. Seal the bag and shake to coat evenly.

3

Mix the batter ingredients (tempura flour and water) in a bowl. Add the coated ingredients and mix to form the tempura batter.

4

Heat 3cm of salad oil in a pot to 170°C. Drop 1/6 of the batter onto a wooden spatula and slide it into the oil. Fry until golden brown. Repeat for 6 pieces.

5

Serve on a plate with a pinch of salt on the side.

NUTRIMENTS

Par portion

🔥

150

Calories

  • 5g
    Protéines
  • 20g
    Glucides
  • 8g
    Graisses

💡 Astuces

Use fresh small fish for better flavor.Ensure oil temperature is consistent for even frying.Serve with a dipping sauce for added flavor.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.