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.
A brief about Chef Avtar Singh Rana
Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels.
An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.
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