At last I can do a post about something other than DK.
Last night I had another go at tempura batter with a reasonable amount of success. I did some cod slices that were OK, but I don't think the oil was deep enough and there was no more in the cupboard. The main success were the tempura basil leaves that were light, crispy delicious and very poncy. I also tried some onion rings that were pretty good and some boiled carrots that were, at the very least, improved by the coating of crispy batter.
Sorry there aren't any pictures to enjoy thins time, but I'm pretty sure I'll try it again at some point.
Interesting!
ReplyDeleteHave you tried sugar snaps, cauli or broccoli? You could also make some pakoras with a similar mix which work well shallow fried.
L made advanced deep fried cooking last weekend - lobster tails in spiced batter for starters and pears for dessert, it was fantastic. Our experience is that for such oil feasts to be successful you need a real deep frier - my parents' can come and live at your place for a while, MK can for sure use some fat after hospital diet :-)
ReplyDeleteK
Sounds delicious - have you had your cholesterol checked lately?
ReplyDeleteDid you have block Lurpak cubes as a starter?
m
I grew up eating a lot of Japanese food, and I love the carrot tempura, made with uncooked carrots. The basil leaves one sounds great! I will try it sometime.
ReplyDeleteL
By the way, how are DK & MK?
ReplyDeleteWhat's with the "fancy pants"?
Did you mean "Nancy parts, or fancy farts?
m
Pakoras are better made with chick pea four.
ReplyDeleteFlour
ReplyDeleteIs that plain or SR four?
ReplyDelete