Fried Beef Tempura with Teriyaki and Chives
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- For the chive tempura
- 40 grams cornstarch (or rice flour)
- ½ tsp Baking powder
- 1 egg white
- vegetable oil (for frying)
- 8 stalks Chives
- 8 edible Flowers
- For the filets
- 200 grams Beef fillet (in 4 pieces)
- 3 Tbsps Teriyaki sauce
- 2 Tbsps honey
- 2 Tbsps Sesame seeds
- Also
- 4 Tbsps Wasabi oil
Preparation steps
1.
For the chive tempura, rinse the chives and flowers and shake dry. Mix cornstarch or rice flour with baking powder and 40 ml (approximately 1/4 cup) of cold water until smooth. Whisk the egg white lightly until stiff and fold into the batter.
2.
For the filets, heat the oil to 180°C (approximately 350°F). Stir the teriyaki sauce with honey and sesame seeds until smooth and heat at a low temperature. Marinate the filets for 10 minutes and arrange on plates. Mix the filets in the chives and flower batter and fry in portions until crispy. Remove and let drain on paper towels. To serve, sprinkle the tempura beef filets with the flowers. Garnish with wasabi oil.
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