Ingredients for making the rock corn Tempura
50 Gram Corn, boiled
25 Gram Tempura flour
10 Gram Nori sheet, chopped
3 Gram Salt
10 Gram Water
2 Gram Garlic and 5 gms chopped spring onions
50 Gram Oil (to deep fry)
20 Gram Tentsuyu60 min ·
Making of Rock corn tempura
- In a sauce pan add water and bring it to boil then add corn and cook it till done.
2. Separately take one bowl and make a batter of tempura flour, chopped garlic, water and salt.
3. In the tempura batter add boiled corn, chopped nori sheet and adjust the seasoning.
4. Heat oil in a pan; make small boll (17gm) and deep fry till it becomes golden brown.
5. Serve hot garnished with chopped spring onions along with Tentsuyu dip.