Chef: Swasti Aggarwal, Food Strategist at Foodhall
Recipe Servings: 2
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Cook Time:
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Difficulty Level: Medium
About Rock Corn Tempura with Tentsuyu Recipe: Tempura is a Japanese dish made with seafood or vegetables that are deep fried till crisp and golden brown. The term and preparation was derived from the fritter-cooking technique used earlier in Japan. Rock Corn Tempura is a great option to cook during the rainy season. Served along with the traditional tempura dip, Tentsuyu.
Ingredients of Rock Corn Tempura with Tentsuyu
50 Gram Corn, boiled
25 Gram Tempura flour
10 Gram Nori sheet, chopped
3 Gram Salt
10 Gram Water
2 Gram Garlic
50 Gram Oil (to deep fry)
20 Gram Tentsuyu
How to Make Rock Corn Tempura with Tentsuyu
1.In a sauce pan add water and bring it to boil then add corn and cook it till done.
2.Separately take one bowl and make a batter of tempura flour, chopped garlic, water and salt.
3.In the tempura batter add boiled corn, chopped nori sheet and adjust the seasoning.
4.Heat oil in a pan; make small boll (17gm) and deep fry till it becomes golden brown.
5.Serve along with Tentsuyu dip.
Key Ingredients: Corn, Tempura flour, Nori sheet, Salt, Water, Garlic, Oil (to deep fry), Tentsuyu
