| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
|
Starter |
4 |
Servings |
INGREDIENTS
| 4 |
|
Beef Steaks |
| 100 |
g |
Freshly Ground Black Pepper |
| 4 |
t |
Wasabi Paste |
| 6 |
T |
Sake |
| 2 |
T |
Caster Sugar |
| 2 |
T |
Fresh Pink Ginger or Fresh |
|
|
Root Ginger finely |
|
|
sliced |
| 200 |
|
Water |
| 1 |
|
Egg |
| 100 |
g |
Plain Flour |
| 50 |
g |
Cornflour |
| 1 |
|
Courgette |
| 1/2 |
|
Aubergine, halved |
|
|
lengthways |
| 1 |
|
Carrot, peeled and trimmed |
| 2 |
|
Spring Onions, trimmed |
|
|
Vegetable Oil for Frying |
INSTRUCTIONS
Rub the steaks with the pepper and place them under a hot grill for 4
to 5 minutes on each side. Leave to rest for 10 minutes before slicing
into thin strips. Mix together the wasabi paste, sake, sugar and
finely sliced pink ginger or fresh root ginger and spoon over the beef
strips. Make the tempura vegetables, mix together the water and egg
and chill. Cut all of the vegetables into strips, 8cm long and 3 mm
wide. Put the courgette, aubergine and carrot in a colander and
sprinkle with salt. Leave for 30 minutes and then rinse thoroughly
under cold water, add the spring onions. Preheat a pan of vegetable
oil, quickly mix together all of the batter ingredients, ignoring any
lumps. Using your hands, dip the vegetables into the batter and make
sure the batter and vegetables are combined to form one gluey mass.
Scoop a large tablespoonful of mixture into the preheated oil and
cook, turning halfway, for approximately 3 minutes or until golden
brown. Drain on kitchen paper. To serve, place a tempura vegetable
jumble on 4 serving plates, top with the marinated wasabi beef and
serve with soy sauce. Converted by MC_Buster. NOTES : Chef:Amanda
Grant Converted by MM_Buster v2.0l.
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