Ingredients with Measurements:
- 1 cup of hobaknamul (zucchini sprouts)
- 1 cup of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 cup of ice-cold water
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or a deep pot
- Slotted spoon or tongs
- Paper towels
Step-by-step instructions:
1. Rinse the hobaknamul and pat dry with paper towels.
2. In a mixing bowl, combine the flour, baking powder, and salt.
3. Gradually add the ice-cold water while whisking until the batter is smooth and lump-free.
4. Heat the vegetable oil in a deep fryer or a deep pot over medium-high heat.
5. Dip the hobaknamul in the batter, making sure it is fully coated.
6. Carefully place the battered hobaknamul in the hot oil and fry until golden brown, about 2-3 minutes.
7. Use a slotted spoon or tongs to remove the tempura from the oil and place it on a plate lined with paper towels to drain excess oil.
8. Repeat the process until all the hobaknamul is fried.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- 2-4 servings
Nutritional information:
- Calories: 200
- Fat: 10g
- Carbohydrates: 25g
- Protein: 3g
Substitutions for ingredients:
- Hobaknamul can be substituted with other vegetables such as sweet potato, onion, or broccoli.
- All-purpose flour can be substituted with rice flour or cornstarch for a gluten-free option.
Variations:
- Add spices such as paprika or cayenne pepper to the batter for a spicy kick.
- Serve with a dipping sauce such as soy sauce or sweet chili sauce.
Tips and tricks:
- Use ice-cold water for the batter to create a crispy texture.
- Do not overcrowd the fryer or pot to ensure even cooking.
- Serve immediately for the best taste and texture.
Storage instructions:
- Hobaknamul tempura is best served fresh and should not be stored for later consumption.
Reheating instructions:
- Hobaknamul tempura can be reheated in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve on a platter with a dipping sauce and garnish with chopped scallions or sesame seeds.
Garnishes:
- Chopped scallions or sesame seeds
Pairings:
- Serve with a side of rice or a salad for a complete meal.
Suggested side dishes:
- Steamed rice
- Seaweed salad
- Miso soup
Troubleshooting advice:
- If the batter is too thick, add more ice-cold water.
- If the tempura is not crispy, increase the heat of the oil.
Food safety advice:
- Use caution when frying with hot oil to avoid burns.
- Make sure the hobaknamul is fully coated in the batter to avoid oil splatters.
Food history:
- Tempura is a Japanese dish that was introduced in the 16th century by Portuguese missionaries.
Flavor profiles:
- Crispy, savory, and slightly sweet.
Serving suggestions:
- Serve as an appetizer or a side dish.
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Region: Korean