Rock Corn Tempura with Tentsuyu Recipe

How to make Rock Corn Tempura with Tentsuyu

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

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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.

Nutritional Value

• 579 KcalCalories
• 3gProtien
• 52gFats
• 25gCarbs
• 0gCholesterol
• 5gFibre
• 1165MgSodium
• 21MgPotassium
• 2MgIron

Tags:

• Tempura
• Corn
• Tentsuyu
• Japanese Cuisine
• Snacks