Tempura with ginger

Name: Tempura with ginger
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 7-10 Tbsp 30g piece of ginger tuber; 1 Garlic clove; 3 Egg Yolk; 100 g Flour; 100 g Oyster mushrooms; 2 Spring onions; 500 g Cod fillet; 7-10 Tbsp a few squirts of lime juice; 7-10 Tbsp Salt; 7-10 Tbsp Flour; 3/4 l oil for baking; 7-10 Tbsp Asian chives and lime; 3 TABLESPOONS Soy sauce; 1/2 TEASPOON grated horseradish from the jar; 1/2 glass (105 g) Gehacktes grünes Chili (aus dem Asialaden)

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

7-10 Tbsp 30g piece of ginger tuber
1 Garlic clove
3 Egg Yolk
100 g Flour
100 g Oyster mushrooms
2 Spring onions
500 g Cod fillet
7-10 Tbsp a few squirts of lime juice
7-10 Tbsp Salt
7-10 Tbsp Flour
3/4 l oil for baking
7-10 Tbsp Asian chives and lime
3 TABLESPOONS Soy sauce
1/2 TEASPOON grated horseradish from the jar
1/2 glass (105 g) Gehacktes grünes Chili (aus dem Asialaden)

Directions

1
Peel ginger and garlic and chop very finely. Whisk egg yolk, flour and 1/8 litre water. Stir in ginger and garlic and chill. Clean the mushrooms, possibly halve them. Clean and wash spring onions, cut into bite-sized pieces.
2
Wash fish, dab dry and cut into large cubes. Sprinkle with lime juice and salt. Turn mushrooms, spring onions and fish in flour one after the other, pull through the dough and fry them floating in hot fat until golden brown. Serve garnished with Asian chives and lime. Serve with soy sauce garnished with horseradish and minced green chili