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Jennifermcham
Tempura of tilapia and summer vegetables
A tasty recipe. The main course contains the following ingredients: fish, peanut oil (bottle 1 liter 500 ml), tilapia fillet (in strips of 2 x 4 cm), red pepper (in strips), zucchini (in slices), tempura mix (150 g), Japanese soy sauce, dry sherry, spring onions ((bag of 3 pieces) and in rings).
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Ingredients
Directions
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Pour 6 cm of oil into a wok heated to 175 ° C, check with the help of the kitchen thermometer. Dab the fish, bell pepper and zucchini dry with kitchen paper.
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Beat with a whisk the tempura mix with 200 ml of ice cold water until a batter. Take the fish and vegetables in portions through the batter and fry in 3 min. Golden brown. Drain on kitchen paper. Mix the soy sauce, sherry and spring onions in a small bowl and serve as dipping sauce at the tempura.
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Nutrition
355Calories
Sodium1% DV20mg
Fat12% DV8g
Protein50% DV25g
Carbs15% DV44g
Fiber8% DV2g
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