Ginger Tempura (Shoga No Tempura)

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READY IN: 13mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 3
    ounces fresh ginger, peeled (about 3.5 in.)
  • 3
    tablespoons flour
  • 14
    teaspoon salt
  • 3
    tablespoons water
  • vegetable oil (for deep frying)
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DIRECTIONS

  • Cut ginger into medium-thin rounds across the fiber grain, then cut rounds into fine julienne strips.
  • Mix flour, salt, and water well. place ginger in batter and toss to coat well.
  • Heat oil to 340F/179C,and deep-fry ginger in 4 portions. Drain well and sprinkle with salt.
  • Serve hot! Does not keep.
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