Hello everybody, it is me, Dave, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, curry eggplant tempura. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
How to cut eggplant to make Japanese vegetable tempura; learn more about traditional Japanese food in this free cooking video. She cut the small eggplants into fans because they cook more quickly that way and have more supercrisp tempura crust. Plus: More Vegetable Recipes and Tips.
Curry Eggplant Tempura is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look fantastic. Curry Eggplant Tempura is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have curry eggplant tempura using 6 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Curry Eggplant Tempura:
- Get 2 eggplant
- Take 1 tablespoon rice powder
- Take 2 tablespoon flour
- Take 1/2 teaspoon curry powder
- Prepare 1/3 teaspoon salt
- Get 50 cc water
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Instructions to make Curry Eggplant Tempura:
- Cut eggplants thinly and sprinkle salt.
- Make tempura batter.
- Fry in vegetable oil till crispy.
- Enjoy 😉
Put the eggplant pieces into a strainer and sprinkle liberally with salt. Place a small plate on top of the eggplant, and a weight on top of the plate. Japanese eggplant is a delight on the plate, and you can grow this veggie in your own backyard. Slice the tops off the eggplants, then slice them in half lengthwise. Cut each half once more lengthwise.
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