Rock Corn Tempura with Tentsuyu Recipe

 
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Rock Corn Tempura with Tentsuyu
How to make Rock Corn Tempura with Tentsuyu
  • Chef: Swasti Aggarwal, Food Strategist at Foodhall
  • Recipe Servings: 2
  • Prep Time:
  • Cook Time:
  • Total Cook Time:
  • 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

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