Persimmon fritted kekka sauce
When frying, frequently remove the fried rice crackers to prevent the oil from being damaged and fried them neatly.
When frying basil leaves, be careful as the moisture from the leaves will fade away and oil will splash out.
When frying basil leaves, be careful as the moisture from the leaves will fade away and oil will splash out.
How to make it
1
Peel the persimmon, remove the seeds, and cut into 5mm wide combs.
2
Cut the cherry tomatoes into 1/4 cut, add [A] and mix.
3
Mix tempura flour with water, olive oil and salt to make the tempura solution.
4
The cut persimmons are floured with cake flour (not included in the amount), dip them into the batter from [3], put them in oil and fry them.
5
When the bubbles on the surface are small and it becomes quiet, remove them into the bad.
6
Fry 4 pieces of basil in the same oil and remove it into a bud.
7
Place persimmon frits on a plate and place the kettle sauce from [2] on top. Decorate with fried basil and sprinkle with a pinch of salt (not included in the amount) and you're done.
Ingredients for 3 people
-
- persimmon
- 1 piece
-
- Cherry tomato
- 120g
-
[A]
- Chop garlic
- 1/2 tsp
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Lemon juice
- 1 tsp
-
- salt
- A little
-
- Sliced basil
- 1 piece
-
- Balsamic Vinegar
- 10cc
-
[Clothing]
- Tempura flour
- 60g
-
- water
- 90cc
-
-
Olive Oil
Ardoino Extra Virgin
- 5cc
-
Olive Oil
-
- salt
- Small amount
-
- basil
- 4 sheets
[PR]
There's still time to make your end-of-year hometown tax donation! - Popular gifts may sell out early, so hurry!
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