Hello, I am Jane. Today, I’m gonna show you how to make crispy fried pond smelt tempura recipe. Never miss today’s recipe. This is a easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Crispy Fried Pond Smelt Tempura Recipe
Crispy Fried Pond Smelt Tempura is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Crispy Fried Pond Smelt Tempura is something that I have loved my entire life.
To bewith this particular recipe, we have to first prepare a few components. You can have crispy fried pond smelt tempura using 10 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Crispy Fried Pond Smelt Tempura:
- Prepare 50 small fish Pond smelt
- Prepare 200 ml ★Cake flour
- Prepare 1 ★Egg
- Prepare 1 pinch ★Sugar
- Prepare 200 ml ★Ice cold water
- Make ready 1 tsp Aonori
- Get 1 Oil
- Prepare 1 Grated daikon radish
- Get 1 Tempura dipping sauce
- Take 1 Salt
Steps to make Crispy Fried Pond Smelt Tempura:
- Wash the pond smelt in salted water and dry well with a paper towel. Coat with some cake flour and set aside. Heat up the oil.
- Put the flour, egg, cold water, and sugar into a bowl and mix together. Add the pond smelt from Step 1 and coat with the tempura coating.
- Deep-fry the pond smelt in 170℃ oil.
- You can optionally add 1 teaspoon of aonori to half of the tempura coating mixture. Enjoy with your choice of salt or grated daikon radish and mentsuyu.
So that is going to wrap this up for this exceptional dish crispy fried pond smelt tempura recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
