Parsnip & Carrot ‘Kakiage’ Tempura.
Hey everyone, it's me again, Dan, welcome to my recipe site. Today, we're going to prepare a distinctive dish, parsnip & carrot ‘kakiage’ tempura. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Parsnip & Carrot ‘Kakiage’ Tempura is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It's simple, it is quick, it tastes yummy. They are nice and they look fantastic. Parsnip & Carrot ‘Kakiage’ Tempura is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can have parsnip & carrot ‘kakiage’ tempura using 7 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Parsnip & Carrot ‘Kakiage’ Tempura:
- {Get of large Parsnip.
- {Make ready of large Carrot.
- {Take of Edamame *removed from pods, optional.
- {Get of *OR Peas, Corn, Prawns, Squid, etc.
- {Prepare of Plain Flour.
- {Take of Tempura Batter *See my Tempura Batter recipe.
- {Take of Oil for frying.
Instructions to make Parsnip & Carrot ‘Kakiage’ Tempura:
- Slice Parsnip and Carrot into thin strips..
- Place vegetable strips in a large bowl, add Edamame (OR ingredients of your choice, if you wish to add) sprinkle some Flour over and toss to coat. This will help the small pieces and thin slices stick together well..
- Mix them with the batter..
- Slide large tablespoon sized clumps of the ingredients together into the 170°C to 180°C oil and deep fry..
- Turn them over a few times. When they are cooked and the batter is lightly golden and crispy, place them on a rack and drain the oil..
- Arrange the cooked ‘Kakiage’ on a plate and serve with ‘Tempura’ dipping sauce, Worcestershire sauce, BBQ sauce or other sauce of your choice. *Note: See my dipping sauce recipes at http://www.hirokoliston.com/dipping-sauce/.
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