| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
|
Starter, Here’s one , Earlier2 |
4 |
servings |
INGREDIENTS
| 4 |
|
Beef Steaks |
| 100 |
g |
Freshly Ground Black Pepper |
| 4 |
ts |
Wasabi Paste |
| 6 |
tb |
Sake |
| 2 |
tb |
Caster Sugar |
| 2 |
tb |
Fresh Pink Ginger or Fresh Root Ginger; (finely sliced) |
| 200 |
ml |
Water |
| 1 |
|
Egg |
| 100 |
g |
Plain Flour |
| 50 |
g |
Cornflour |
| 1 |
|
Courgette |
| 1/2 |
sm |
Aubergine; (halved lengthways) |
| 1 |
|
Carrot; (peeled and trimmed) |
| 2 |
|
Spring Onions; (trimmed) |
|
|
Vegetable Oil for Frying |
INSTRUCTIONS
TEMPURA BATTER MIX
VEGETABLE JUMBLE
1. 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.
2. 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.
3. 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.
4. 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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