Vegetarian Tempura Frisbee with Shichimi Aioli
Recipes Category
- STARTER
Ingredient
- VEGETABLE
Ingredients
Ingredients for 1 appetizer
- Welna Tempura Batter Mix 40g (4 tbsp)
- Ice cold water 65g (4.3 tbsp )
Shichimi tartar Ingredients A:
- Mayonnaise 30g (1oz)
- Shallots minced 3g (1/2 tbsp)
- Lemon juice 1 tsp
- garlic paste 1/4 tsp
- Shichimi chili 1/4 tsp ( substitute: chili pepper)
- Broccoli 45 g (1.5oz)
- Onion sliced 45g (1.5oz)
- Tomato diced 30g (1oz)
- Welna Tempura Batter Mix 1 tbsp
- Frying oil as needed (17g)
- Salt as needed
Direction
- 1.
To make tempura batter combine Welna Tempura Batter Mix with cold water and mix till combined, do not over mix.
- 2.
To make shichimi aioli, combine ingredient A and mix.
- 3.
To evenly dust vegetable with Welna Tempura Batter Mix, combine 1 tbsp of Welna Tempura Batter Mix with onion and broccoli in a plastic bag, add air and shake.
- 4.
Add tomatoes and dusted onions, broccoli to tempura batter to coat.
- 5.
Fry vegetables in cluster at 350 F oil till light gold. Serve with shichimi aioli.
