Ingredients :
(A)
- 蓮藕......450 - 500g (2節)
- 天布羅粉 (tempura powder)......100公克
- 清水......160毫升
- 食油......半鍋，酥炸備用
(B)
- 清水......150毫升
- 糖.....3湯匙
- 番茄醬......3湯匙
- 酸梅醬......3湯匙
- 李派林桔汁醬 (Lea & Perrins Worcestershire sauce)......1湯匙
- 浙醋 (red vinegar)......1湯匙
Directions :
- 將蓮藕洗淨、抹干水份後，切薄片，待用。
- 將天布羅粉及清水混合均勻成麵糊後，加入蓮藕片拌均。
- 準備好熱油後，用中火酥炸蓮藕片至半熟，接著再轉大火至呈黃金色，即可盛起，放在吸油紙上，待用。
- 熱開鍋後，倒入2湯匙食油燒熱，倒入所有的材料B，煮成濃稠醬汁，即可盛起，倒在蓮藕片上，即可上桌。
This entry was posted
on Thursday, April 16, 2009
and is filed under
Recipes : Japanese
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