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Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, curry flavoured brussels sprouts tempura. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Then I created this 'Curry Flavoured Tempura Brussels Sprouts'. They have some tempura Brussels sprouts that I finally sprang for the time we went with friends before the Chance the Rapper concert. I am such a sucker for tempura anything.
Curry Flavoured Brussels Sprouts Tempura is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Curry Flavoured Brussels Sprouts Tempura is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook curry flavoured brussels sprouts tempura using 10 ingredients and 5 steps. Here is how you can achieve that.
Preparation To Make of Curry Flavoured Brussels Sprouts Tempura:
- Get Brussels Sprouts *small ones recommended
- Get Oil for frying
- Prepare <Curry Flavoured Tempura Batter>
- Prepare Cold Water
- Get Egg *whisked
- Get Self-Raising Flour OR Plain Flour
- Take Potato Starch Flour *OR Corn Starch Flour
- Get Salt
- Prepare *Note: The amount is more than necessary. I recommend to use the leftover batter to cook 1 small head of Broccoli or Cauliflower
- Take Curry Powder
Today I'm sharing my recipe for Curry flavored Brussels Sprouts. When it comes to Brussels sprout, like any food, some love it and some don't. The Brussels sprouts here retain a hint of bite in the center, while garam masala and onion add a sweetness that offsets the sprouts' flavor nicely. Add the Brussels sprouts, cut-side down.
To Make Curry Flavoured Brussels Sprouts Tempura:
- Clean and trim Brussels Sprouts, and cut them in half.
- Make Curry Flavoured Tempura Batter. Combine Self-Raising Flour, Potato Starch Flour (OR Corn Starch Flour), Salt and Curry Powder in a bowl. Add whisked Egg and Cold Water, and mix lightly.
- Heat Oil to 160°C to 170°C. Dip Brussels Sprouts into Tempura Batter and slide them into the hot oil. Do not fry too many at once. Turn them over a few times. When the batter is golden and crispy, take them out and lay them on a rack or paper towel to drain the oil. *Note: If Oil is too hot, batter turns golden too quickly before Brussels Sprouts are cooked.
- Serve warm with chutney or curry sauce. Today I served with Curry Mango Chutney.
- *Note: The amount of the batter is more than necessary. I recommend to use the leftover batter to cook 1 small head of Broccoli or Cauliflower.
Take the Brussels sprouts to another level this Thanksgiving! Roast to dark brown and crisp, toss with curry powder and serve with dried cranberries. These curried Brussels sprouts are roasted until dark golden brown. They are tender with some crispy leaves and edges. Easy to make appetizer, and the outcome is caramelized and divine Brussels sprout.
Do not neglect to practice the dishes over, to consume with family in the house. Attempt to compare it with the dish you have. Is it much better or much less. Please mix it to make it taste better.
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