Fish tempura with sweet chili

Name: fish tempura with sweet chili
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Broccoli; 1 tray chestnut mushrooms 250 g; fresh ginger bag of 150 pieces (5 cm); 400 g pangasius fillet fish, bag a 750 g, frozen; oil for frying; 150 g flour; 3 Eggs; 1 bag Mihoen 250 g; Thai sweet chilli sauce (bottle a 250 ml)

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)).

Ingredients

500 g Broccoli
1 tray chestnut mushrooms 250 g
Fresh ginger bag of 150 pieces (5 cm)
400 g pangasius fillet fish, bag a 750 g, frozen
Oil for frying

150 g flour
3 Eggs
1 bag Mihoen 250 g
Thai sweet chilli sauce (bottle a 250 ml)

Kitchen Stuff

stir fry
frying pan

Directions

Divide the broccoli into small florets and cut the stem into slices.
Broccoli for 5 minutes in boiling water with a little salt.
Drain and let drain well.
Clean mushrooms.
Ginger peel and grate on fine grater.
Cut frozen fish fillets into strips.
Cool layer of oil in deep fryer heating to 170 ° C.
Sift flour and eggs, 2 1/4 dl water and add some salt.
Do not create too long; do not let the batter get smooth.
Heat 3 tablespoons of oil in stir-frying broccoli, mushrooms and ginger for 5 minutes stir-fry.
Meanwhile, cook the noodles according to instructions and mix with stir-fried vegetables and to taste dash of sauce.
Put some strips of fish through batter and fry golden brown.
Drain on kitchen paper and fry leftover.
Divide Mihoen over 4 large plates, add fish tempura and sweet chilli sauce..