Recipes - Japanese

Tempura with Wasabi Tartar Sauce
Wasabi Tartar Sauce Recipe


An easy and tasty way to spice up your favourite Japanese dish! This Wasabi Tartar Sauce recipe is a great accompaniment with Japanese Tempura.
Cooking Time:
Serves:
Total time:
Course: Main
Cook Method: Deep-Fry
Cuisine: Japanese









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




Steps:
  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.

 


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Tempura with Wasabi Tartar Sauce

Tempura with Wasabi Tartar Sauce

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An easy and tasty way to spice up your favourite Japanese dish! This Wasabi Tartar Sauce recipe is a great accompaniment with Japanese Tempura.

Cooking Time:
Serves:
Total time:
Course: Main
Cook Method: Deep-Fry
Cuisine: Japanese
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
Tips: Score skin of eggplant, capsicum and squid to avoid bursting during cooking.

Instructions
  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.

 

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