Post by caroline on Nov 11, 2005 13:40:32 GMT
Broccoli Tempura
170g/6oz purple sprouting broccoli, trimmed
110g/4oz plain flour
1 medium egg, yolk only
150ml/¼ pint water
½ tsp chilli powder
pinch of salt
vegetable oil, for deep-frying
In a medium bowl, whisk together the flour, egg, water, chilli powder and salt. Set aside.
Preheat a deep-fat fryer to 190C/375F or fill a large saucepan one third with vegetable oil. To check if the oil is at the correct temperature, drop a small cube of bread in the oil. If the oil sizzles and the bread turns golden the oil is ready to use. (NB. Hot oil is very dangerous. Do not leave unattended.)
Coat the broccoli in the batter, then deep-fry until crisp and golden. Remove the broccoli with a slotted spoon and drain on kitchen paper.
170g/6oz purple sprouting broccoli, trimmed
110g/4oz plain flour
1 medium egg, yolk only
150ml/¼ pint water
½ tsp chilli powder
pinch of salt
vegetable oil, for deep-frying
In a medium bowl, whisk together the flour, egg, water, chilli powder and salt. Set aside.
Preheat a deep-fat fryer to 190C/375F or fill a large saucepan one third with vegetable oil. To check if the oil is at the correct temperature, drop a small cube of bread in the oil. If the oil sizzles and the bread turns golden the oil is ready to use. (NB. Hot oil is very dangerous. Do not leave unattended.)
Coat the broccoli in the batter, then deep-fry until crisp and golden. Remove the broccoli with a slotted spoon and drain on kitchen paper.
