Spinach and Tuna Tempura
Ingredients
- For the tempura
- 600 grams Tuna
- 64 Spinach
- 1 Tbsp Wasabi paste
- For the batter
- 175 grams cornstarch
- 175 milliliters water (cold)
- 2 tsps Baking powder
- 4 egg whites
- vegetable oil (for frying)
Preparation steps
For the tempura, cut the tuna into 8 equal sized pieces and mix with the wasabi paste. Sort the spinach, rinse and blanch for 1 minute in boiling salted water. Lift out the spinach and drain. Place 8 spinach leaves overlapping next to each other, place 1 piece of tuna over it and roll up the spinach. Make 8 such spinach rolls.
For the batter, mix the cornstarch and baking powder in a bowl, and mix with the cold water. Beat the egg whites until stiff and fold into the cornstarch mixture.
Heat oil in the fryer or in a deep pot to 180°C (approximately 350°F). The oil is hot enough when a wooden spoon is inserted in the hot oil and bubbles start rising over it.
Dip the spinach-tuna rolls into the batter and fry in hot oil for 3-4 minutes. Drain the tempura on kitchen towel and serve immediately.
