like onion rings).
Place tempura sauce ingredients in a pan
use 2 pans for the cooking 1 for each fish, I
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
Pour water into a large bowl; sprinkle tempura batter mix on top. Whisk until mix is moistened and large lumps dissolve; batter should be lumpy.
Dip 5 banana slices into batter. Fry in hot oil until lightly golden, 2 to 3 minutes. Drain on paper towels. Repeat with remaining banana slices. Dust with confectioners' sugar.
f desired.
Whisk together tempura batter mix, beer, and fajita seasoning
ust enough water to the batter so it's relatively thick
Mix all the ingredients for the marinade.
Add the chicken cubes.
Mix well.
Set aside for 2 hours.
Mix all the ingredients for the batter in a bowl.
Beat well.
The batter should have a thick, but flowing consistency.
Add the marinated chicken cubes to the batter.
Keep aside for 30 minutes.
Deep-fry the chicken in hot oil till crisp.
Place the pakoras on a platter.
Sprinkle with chaat masala and serve.
ill be cooked further when tempura battered.
Pat dry and
nto frying oil.
Fry for 2-3 minutes or until
For the tempura batter, whisk egg and club soda
cover with plastic wrap. Refrigerate for 20 mins to marinate. Drain
f Tempura you are going to do and then prepare vegetables for
igh, until a droplet of batter sizzles as soon as it
Firstly, follow instructions on tempura batter packet.
Slice the fish
bowl of warm water for 15 minutes. Remove stems, then
place it in the freezer for a while to harden it
nd water into a pasty batter. Add the water slowly since
large bowl. Let marinate for 10 minutes.
Heat oil
o remove excess buttermilk. Place tempura batter mix in a large paper
To make shrimp tempura pull off the outhershell.Keep
TO MAKE BATTER.
Pour the beaten egg