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Tempura with Homemade Yuzu Mayo

Tempura with Homemade Yuzu Mayo

Cooking Time

Preparation Time : 45

Cook Time : 20

Total Time : 65

Ingredients

Serves 4

  • Tempura Batter: rice flour 1 cups

  • corn starch 4 tbsp

  • baking powder 2 tsp

  • salt 1 tsp

  • sugar 1 pinch

  • cold water 1/4 - 1/2 cups

  • Vegetables: Red peppers, sliced 1 nos

  • Babycorn, sliced lengthwise 1 nos

  • Onion rings 1 nos

  • Eggplant pieces 1 piece

  • Extra rice flour for coating 1/4 cups

  • oil for frying 3 cups

  • Yuzu Mayo: egg yolk, at room temperature 1 nos

  • vegetable oil 120 ml

  • English Mustard 1/2 tsp

  • sugar 1 pinch

  • salt 1/2 tsp

  • vinegar 1 tsp

  • soya sauce 1 tsp

  • sprig japanese yuzu extract 1 tsp

  • minced garlic 1/2 tsp

Directions

  • 01

    Yuzu-Mayo : Whisk the yolk with mustard, sugar, salt and vinegar.

  • 02

    Slowly, while whisking add the oil, initially, drop by drop.

  • 03

    Whisk vigorously until you get the desired consistency.

  • 04

    Then whisk in the soya sauce, SPRIG Yuzu Extract and garlic.

  • 05

    Tempura Batter : Whisk all the ingredients together to make the batter.

  • 06

    Place the frying oil in a large vessel and place on heat.

  • 07

    Coat all the vegetables lightly in rice flour.

  • 08

    Once the oil starts to bubble, dip each vegetable into the batter and then place carefully into the oil.

  • 09

    Once the vegetables are fried and batter has cooked through, remove with a slotted spoon and place on paper towel.

  • 10

    Soak of excess oil and place in serving platter with the Yuzu Mayo dipping sauce.

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