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Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, curry flavoured brussels sprouts tempura. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Curry Flavoured Brussels Sprouts Tempura is one of the most well liked of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes yummy. They’re fine and they look fantastic. Curry Flavoured Brussels Sprouts Tempura is something that I have loved my whole life.
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.
To begin with this recipe, we must 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:
- Make ready Brussels Sprouts *small ones recommended
- Take Oil for frying
- Get <Curry Flavoured Tempura Batter>
- Prepare Cold Water
- Make ready Egg *whisked
- Make ready Self-Raising Flour OR Plain Flour
- Make ready Potato Starch Flour *OR Corn Starch Flour
- Take Salt
- Make ready *Note: The amount is more than necessary. I recommend to use the leftover batter to cook 1 small head of Broccoli or Cauliflower
- Make ready 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.
Instructions 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.
Don’t neglect to practice the recipes over, to eat with family in your home. Attempt to contrast it with the recipe you have. Is it better or much less. Please mix it to make it taste much better.
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