Curry Flavoured Brussels Sprouts Tempura
Curry Flavoured Brussels Sprouts Tempura

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, curry flavoured brussels sprouts tempura. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Curry Flavoured Brussels Sprouts Tempura is one of the most popular of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. Curry Flavoured Brussels Sprouts Tempura is something that I have loved my whole life. They’re nice and they look wonderful.

Then I created this 'Curry Flavoured Tempura Brussels Sprouts'. It is important to use COLD water for lighter texture. Low temperature slows down the gluten development.

To get started with this recipe, we must prepare a few ingredients. You can have curry flavoured brussels sprouts tempura using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Curry Flavoured Brussels Sprouts Tempura:
  1. Make ready 12 Brussels Sprouts *small ones recommended
  2. Take Oil for frying
  3. Prepare <Curry Flavoured Tempura Batter>
  4. Take 1/2 cup Cold Water
  5. Take 1 Egg *whisked
  6. Make ready 1/2 cup Self-Raising Flour OR Plain Flour
  7. Make ready 2-3 tablespoons Potato Starch Flour *OR Corn Starch Flour
  8. Take 1/2 teaspoon Salt
  9. Take *Note: The amount is more than necessary. I recommend to use the leftover batter to cook 1 small head of Broccoli or Cauliflower
  10. Get 1 tablespoon Curry Powder

It's light and airy, but gives the crunch you want in your fried treats. I love shrimp tempura in my sushi rolls! Though not a very commonly used vegetable in Indian cooking, Brussels Sprouts have a certain flavor that is so familiar! Yup, they look a miniature version.

Steps to make Curry Flavoured Brussels Sprouts Tempura:
  1. Clean and trim Brussels Sprouts, and cut them in half.
  2. 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.
  3. 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.
  4. Serve warm with chutney or curry sauce. Today I served with Curry Mango Chutney.
  5. *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. Learn vocabulary, terms and more with flashcards, games and other study tools.

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