TEMPURA & WASABI TARTAR SAUCE

TEMPURA & WASABI TARTAR SAUCE

INGREDIENTS

• 2 tbsp S&B Wasabi Paste
• ½ tbsp Kewpie Mayonnaise
• 1 tbsp capers (drained and finely chopped)
• 2 tbsp gherkins (drained and finely chopped)
• 1 fresh parsley (finely chopped)
• salt and black pepper (to taste)
• 125g Obento Tempura Batter Mix
• 180ml cold water

SUGGESTIONS FOR TEMPURA

• Seafood: prawns, fish, squid and scallops
• Vegetables (thinly sliced): capsicum, eggplant, carrot, zucchini, mushrooms and pumpkin

SPECIAL OFFER

• Kitchen 360° Swivel Spout Single Handle Sink Faucet Pull Down Spray Mixer Tap CLICK HERE

HOW TO MAKE

1. Add tempura batter mix to cold water and whisk through, do not over mix. Coat your choice of ingredient in the batter and deep fry in hot oil (150˚C -180˚C) until golden brown.
2. Mix wasabi paste, mayonnaise, capers, gherkins and chopped parsley. Season with salt and pepper.
3. Serve with assorted tempura, fish and chips or use as a dipping sauce.

NOTES

Score skin of eggplant, capsicum and squid to avoid bursting during cooking.