Eigenschappen
Bereidingstijd: 20 min
Menugang: Bijgerecht
Bereidingswijze: Frituren
Aantal personen: 2 pers.
Ingrediënten:
- ca. 100 g postelein
- 90 g bloem
- 30 g maismeel
- 1 theelepel mosterdpoeder
- 1 eidooier
- 2 dl ijskoud koolzuurhoudend bronwater
- 2 eetlepels Japanse sojasaus
- 2 eetlepels medium sherry
- 1/2 theelepel mierikswortelrasp uit een potje
- 1 theelepel sesamolie
- ijsblokjes
Bereidingswijze
Dieet: Vegetarisch dieet, Lactosevrij dieet, Natriumbeperkt dieet, Eiwit.
Verwijder de worteluiteinden van de postelein. Was de postelein en laat degroente goed uitlekken. Meng bloem met maïsmeel (en mosterdpoeder) in een kom,voeg de helft van de losgeklopte eidooier (bewaar de andere helft voor gehakte.d.) en het bronwater toe en klop alles snel tot een beslag. Het geeft niet alser klontjes in zitten. Zet het beslag 30 minuten in de koelkast.
Klop voor het sausje de sojasaus, sherry, mierikswortel en sesamolie doorelkaar. Verhit de frituurolie tot ca. 180 graden C. Voeg circa 4 ijsblokjes toeaan het beslag. Haal met een vork (of suikertang) kleine bosjes postelein doorhet beslag en frituur ze in circa 2 minuten (in gedeelten) krokant. Laat ze evenop keukenpapier uitlekken. Serveer de tempura heet met het sausje.
Dit gerecht bevat 50 gram groente per persoon.
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