Potato Tempura
Serves: 4
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Directions
- For the batter, sift the flour into a large bowl.
- Add the egg into the cold water and whisk vigorously.
- Use chopsticks to work the egg mixture into the flour with a figure eight motion but do not over mix as you need a few of the lumps.
- Keep the batter cold at all times.
- Pour enough oil into a deep pot and heat it to 160ºC.
- Dry the potatoes with paper towels before dipping into the batter and then carefully place into the hot oil.
- Do not over crowd with potatoes.
- Drain and continue until all of the potatoes are done.
- Leave to cool completely.
- Serve with a dipping sauce and baby greens.
Ingredients
- 4 potatoes, peeled, finely sliced and blanched
- Tempura batter
- 1 cold large egg
- 250 ml (1 cup) ice cold water
- 120 g (1 cup) cake flour
- Dipping sauce
- 60 ml (¼ cup) Soy sauce
- 1 red chilli, seeded and chopped