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Vegetable Kakiage

INGREDIENTS

100g Prima Tempura Batter Mix
190ml Ice Cold Water
150g Yam
80g Carrot
80g Red Capsicum
80g Green Capsicum

Seasonings

1 tsp Chicken Seasoning Powder
½ tsp Salt
½ tsp Black Pepper grounded
2 tbsp Prima Tempura Batter Mix

PROCEDURE

  1. Slice yam, carrot and capsicums into thin strips. Place the sliced vegetables in a bowl and add in seasonings.
  2. Add ice cold water to Prima Tempura Batter Mix and whisk gently until well-combined.
  3. Pour the batter over the sliced vegetables and toss lightly to combine.
  4. Heat oil to 180°C. Scoop the ingredients with a mesh sieve and drain off the excess batter. Slowly lower the ingredients into the oil and deep fry until golden brown.
  5. Drain the excess oil on paper towels. Serve immediately with tempura sauce or any desired sauces.
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