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Carmen
Fish tempura with sweet chili
A tasty recipe. The main course contains the following ingredients: fish, broccoli, chestnut mushrooms (250 g), fresh ginger (bag of 150 pieces (5 cm)), pangasius fillet (fish, bag of 750 g, frozen), oil for deep-frying, flour, eggs , noodles (250 g) and Thai (sweet chilli sauce (bottle a 250 ml)).
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Ingredients
Directions
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Divide the broccoli into small florets and cut the stem into slices.
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Broccoli for 5 minutes in boiling water with a little salt.
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Drain and let drain well.
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Clean mushrooms.
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Ginger peel and grate on fine grater.
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Cut frozen fish fillets into strips.
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Cool layer of oil in deep fryer heating to 170 ° C.
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Sift flour and eggs, 2 1/4 dl water and add some salt.
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Do not create too long; do not let the batter get smooth.
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Heat 3 tablespoons of oil in stir-frying broccoli, mushrooms and ginger for 5 minutes stir-fry.
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Meanwhile, cook the noodles according to instructions and mix with stir-fried vegetables and to taste dash of sauce.
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Put some strips of fish through batter and fry golden brown.
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Drain on kitchen paper and fry leftover.
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Divide Mihoen over 4 large plates, add fish tempura and sweet chilli sauce..
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Nutrition
776Calories
Sodium1% DV30mg
Fat68% DV44g
Protein102% DV51g
Carbs15% DV44g
Fiber0% DV0g
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