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Fish and Veggie Tempura

6

Try making this different and healthier spin on your usual tempura right at home.

INGREDIENTS

2 pcs medium sweet potatoes, cut into 1/4 inch thick slices
4 pcs medium eggplant, sliced on 1/2 inch bias
2 sachets 8g MAGGI MAGIC SARAP®
2 liters cooking oil for deep frying
1/2 cup all-purpose flour
1/2 cup cornstarch
1/2 tsp baking soda
1 tsp baking powder
2 tsp MAGGI MAGIC SARAP®
1 pc egg, beaten
2/3 cup ice water
1 pc thumb-size ginger, grated
2 tbsp MAGGI® OYSTER SAUCE
1 tbsp brown sugar
1 cup water
1 tbsp rated radish
1/2 tbsp MAGGI MAGIC SARAP®

Directions

1 Prepare Tempura sauce by combining ginger, MAGGI® OYSTER SAUCE, sugar, water and radish. Bring to low simmer. Season with MAGGI MAGIC SARAP®. Check seasoning and set aside.

2. Preheat oil for deep frying over medium heat.

3. For the tempura batter, sift flour, cornstarch, baking soda and baking powder in a large bowl. Whisk in egg and ice water to create a thin pancake batter consistency. Season with MAGGI MAGIC SARAP® and set aside.

4 Season fish, sweet potato and eggplant with MAGGI MAGIC SARAP® separately.

5 Dip into the Tempura batter and deep fry in oil for 2-3 minutes. Place in a rack to drain excess oil.

Nutrition Information

Total Number of Servings : 4-6
Nutrition Facts per Serving
Kcalories : 400 Kcal
Carbohydrates : 31g
Protein : 4g
Fat : 30g

GOOD TO KNOW:

The bits of batter (known as tenkasu) are scooped out between batches of tempura, so they do not burn and leave a bad flavor in the oil. Tenkasu are often reserved as ingredients in other dishes or as a topping. Tempura is one way of making kids enjoy eating vegetables. Peanut Oil is rich in monounsaturated fatty acids. Monounsaturated fatty acis can lower bad cholesterol and total cholesterol while it can also increase the good cholesterol. Replace your saturated fatty acids with monounsaturated fatty acids. GOOD TO REMEMBER: Include fish two to three times a week in your diet . Fish is a good source of protein and essential fatty acids.

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