Tuna in Spinach Tempura Coating
Prep: 15min
|
Servings: 4
|
Cook: 10min
Crispy tuna coated in a fresh spinach tempura batter is a recipe featuring fresh ingredients from the marine fish category. Try this and other recipes from Spoonsparrow!
Ingredients
- 600 g tuna
- 64 spinach leaves
- 1 tbsp wasabi paste
- 175 g starch
- 175 ml cold water
- 2 tsp Baking powder
- 4 egg whites
- oil for frying
Instructions
-
1.
Cut the tuna into 8 equal pieces and coat each side with wasabi. Rinse the spinach, wash it, blanch for 1 minute, lift out and drain. Lay 8 overlapping spinach leaves side by side, place one tuna piece on each, and roll the tuna into the spinach.
-
2.
Mix starch with baking powder in a bowl and whisk in the water. Beat egg whites until stiff peaks form and fold them into the batter. Heat oil in a deep fryer or pot to 180°C (oil is hot when small bubbles rise from a wooden spoon handle). Dip the tuna rolls through the batter and fry for 3-4 minutes, serve immediately.
